
SECOND EDITION 

SECRETS OF 
MEAT CURING- 
SAUSAGE MAKING 




Kf 



Copyright ]^^. 



COPYRIGHT DEPOSm 



SECOND EDITION 



B 



SECRETS OF 

MEAT CURING 

AN D 

SAUSAGE MAKING 



HOV TO CURE 

HAMS, SHOULDERS, BACON 
CORNED BEEF, ETC. 

AND 

HOW TO MAKE ALL 

KINDS OF 

SAUSAGE, ETC. 

AND COMPLY WITH ALL 

PURE FOOD LAWS. 



PUBLISHED BY 

B. HELLER & CO. 

MANUFACTURING CHEMISTS 
CHICAGO, U. S. A. 






A''\;^5 



COPYRIGHT 1908 
COPYRIGHT 1911 

BY 

B. HELLER & CO. 
CHICAGO. U. S. A. 



AI.I. RIGHTS RESERVED 
REPRINTS AND EXTRACTS FORBIDDEN 






C,C1.A2S3043 



'■ r) 



CZlrITC2.R.C^CD. U. S.J=L. 



IN 



A 

Age for Killing 185 

Ant Poison 289 

Antiseptic and Germicide 294= 

Aseptifume 273 

A.septicine 294 

B 

Bacon, Advice on Curing 221 

Bacon, Breakfast Bacon, How to Pump 63 

Bacon, Dry Salting in Freezing Temperature 235 

Bacon, Failure in Curing, Cause of 238 

Bacon, Heavy Bellies, How to Cure 62 

Bacon, How to Keep for a Year . 96 

Bacon, How to Keep for Six Months-! 216 

Bacon, How to Wash Before Smoking 96 

Bacon, Light Bellies, How to Cure 62 

Bacon, Sugar Cured Breakfast Bacon 62 

Barrel Pork, Description Thereof 101 

Barrel Pork, How to Cure 102 

Barrel Pork, Need Not Be Overhauled 103 

Barrel Pork, Temperature for Curing 102 

Beef Cheeks, Directions for Salting 127 

Beef Cheeks, How to Cure for Bologna and Frank- 
forts 126 

Beef Cheeks, How to Cure for Canning 1^ 

Beef Hams, How to Cure M 

Beef Hearts, How to Cure for Bologna 128 

Beef Livers, How to Cure 110 

Beef Tongue, Garlic Flavored 106 

Beef Tongue, How to Cure 105 

Beef Trimmings, How to Salt 117 

Begin Curing Meat in the Pen 32 

Belly Pork, Description 101 

Blood Color 286 

Blood Poison from Bone Scratches 88 

3 



B. H E LLE R. Sc C a. 



Blood Sausage 144 

Blood Sausage, Directions for Making 145 

Bockwurst, How to Make 157 

Boiling Bologna» Large 122 

Boiling Bologna, Bound 122 

Boiling Ham 74 

Boiling the Brine 82 

Boiling Thermometers 301 

Bologna Casings, Colored So Strings Are Not Col- 
ored 124 

Bologna Casings, How to Color 123 

Bologna, Coating to Prevent Mold 223 

Bologna, Compljring with All Pure Food Laws 116 

Bologna, Drawing Water and Being Dry 206 

Bologna Fat, How to Salt 122 

Bologna, Freeze-Em Pickle Used for .259 

Bologna, How to Make Red Without Color 260 

Bologna, Large, How to Boil 122 

Bologna Meat, How to Cure .116 

Bologna, Red Color 286 

Bologna, Round, How to Boil 122 

Bologna Sausage Formula 120D 

Bologna Sausage, How to Make 116 

Bologna, Taking Water in Cooking 220 

Bologna, Without Artificial Coloring 116 

Bologna, Why It Shrivels 220 

Boneless Ham 113 

Boneless Rolled Butt Sausage 113 

Boneless Rolled Shoulder, How to Cure 59 

Bones, How to Utilize 209 

Bone Scratches, Why Cause Blood Poison 88 

Brains, How to Keep from Spoiling 159 

Brine, Ahsorhs Foreign Odors 93 

Brine, Boiling 232 

Brine, How to Boil 82 

Brine, Ropy, Cause of 81 

Brine, Stringy, Cause of 81 

Brine, Temperature It Should Be 47 

Brine Troubles, How to Overcome 214 

Brine, When to Use Twice 74 

4 



CMICJ^CSa. U. S.-H.. 



Brass Polish 291 

Braunschweiger Liver Sausage, How to Make 142 

Bull Meat, Why It Is Best for Sausage 236 

Bull-Meat-Brand-Flour, Imitation 207 

Bull-Meat-Brand-Flour, Imitation 244 

Bull-Meat-Brand-Flour, Imitation 264 

Bull-Meat-Brand-Flour, Substitute 264 

Bull-Meat-Brand-Flour, Description Thereof 268 

Bull-Meat-Brand-Flour, Price List 269 

Bull-Meat-Brand-Flour, What It Does 205 

Bursting of Casings, How to Prevent 132 

Butcher Business, How to Start 226 

Butt Pork, Description Thereof 101 

Butt Sausage 113 

Butts, How to Cure in Closed Up Packages 112 

Butts, How to Cure in Open Packages Ill 

Butts, How to Overhaul in Open Packages 112 

Butts, Quantity of Brine Necessary for Curing 111 

Butts, Shoulders, How to Cure 110 

Butts, Square Cut, How to Cure 56 

C 

California Hams, Description 56 

California Hams, How to Cure 56 

Casings, Bursting, How to Prevent 132 

Casings, for Holstein Sausage, How to Color 153 

Casings, for Polish Sausage, How to Color 156 

Casings, for Swedish Metwurst, How to Color 154 

Casings, Frankforts, Colored Before Stuffing 126 

Casings, Frankforts, How to Color 125 

Casings, How to Clean 199 

Casings, How to Prepare Before Stuffing 131 

Casings, How to Remove Fat '. 230 

Casings, Shrinking, How to Prevent 132 

Certified Zanzibar — Carbon 270 

Cervalet Sausage, How to Make 149 

Cheeks, Beef, How to Cure for Canning 107 

Chill Room Temperature 43 

Chilling Meats to Be Cured 72 

5 



B.I-IELLER. Sc CQ. 



■i 



Chipped Beef, How to Make 69 

Chow Chow 180 

Cleansing Curing Packages 82 

Cleansing Laxd Tierces 87 

Clear Back Pork, Description 101 

Clear Bean Pork, Description 101 

Clear Brisket Pork, Description 101 

Cold Storage Thermometers 298 

Cold Storine, Legal to Use 255 

Cold Storine, Description and Price List 272 

Coloring Bologna Casings 123 

Coloring Bologna so Strings Are Not Colored 124 

Coloring Casings for Summer Sausage 150 

Coloring Frankfort Sausage Casings , ,.- 125 

Coloring Sausage Meat Artificially Is Illegal 257 

Compound Lard 167 

Compounding Lard with Cottonseed Oil 168 

Cooked Com Beef, How to Make 68 

Cooking Bologna Sausage the Wrong Way 210 

Cooler Air, How to Purify , 93 

Cooler, How to Build 219 

Coolers, Why They Sweat 250 

Condition of Meat Before Curing 47 

Copper Polish 291 

Corned Beef Brine, How to Make 65 

Corred Beef, Cooked, How to Make 68 

Comt»d Beef, Garlic Flavored. 67 

Corned Beef, How to Know When Fully Cured 66 

Corned Beef, How to Pump 67 

Corned Beef, Importance of Making 64 

Corned Beef Presses 209 

Corned Beef, Rolled and Spiced 71 

Corned Beef, Tough and Salty 215 

Cotton Seed Oil Lard Compound 168 

Cured Meat, Keeping During Summer 246 

Cured Meats, Quickest Way to Cure 213 

Curing Dried Salt Meat 99 

Curing Meat, Cause of Failure 249 

6 



d^xczj^c^a. u. s.-H.. 



Curing Meat, Complying with Food Law 245 

Curing Meat, from Farmer Killed Hogs 248 

Curing Meats, General Hints on Curing 72 

Curing Packages, How to Cleanse 82 

Curing Pork the Year Around 33 

Curing Vats, Difference in Size 53 

Curing With the Freeze-Em-Pickle Process 48 

Cutting Meat, Experience Necessary 228 

Cutting the Hind Shank Bone 31 

D 

Deodorine 282 

Deodorizing Slaughter Houses 94 

Dill Pickles 181 

Disinfectant 282 

Disinfecting Slaughter Houses 94 

Dressing Hogs on the Farm 195 

Dressing Mutton 193 

Dressing Poultry 182 

Dried Beef Ends, How to Utilize 217 

Dried Beef, Fancy, How to Make 69 

Dried Beef, How to Keep for a Year 96 

Dried Beef, Why It Does Not Thoroughly Dry 204 

Dried Salt Meat, Wash Before Smoking 96 

Drippings from Refrigerator Pipes 103 

Dry Salt Bellies, Description 98 

Dry Salt Clear Bellies, Description of 98 

Dry Salt Curing, Without an Ice Machine 100 

Dry Salt Extra Long Clears, Description 98 

Dry Salt Extra Short Ribs, Description 98 

Dry Salt Extra Short Clears, Description 98 

Dry Salt Long Clears, Description 98 

Dry Salt Meat, How to Cure 99 

Dry Salt Short Ribs, Description 98 

Dry Salt Short Clears, Description 98 

Dry Salt Short Clear Backs, Description 98 

Dry Salt Short Fat Backs, Description 98 

Dry Salt Sides^ How Long to Cure 100 

7 



B.ME ]_3_E:Fi. Sc cza. 



E 

Eggs, How to Preserve 233 

Extra Long Clears, Description 98 

Extra Short Clears, Description 98 

Extra Short Clear Pork, Description. 98 

Extra Short Bihs, Description 98 

F 

racing Hams in a Packing House 40 

Pamily Pork, Lean, Description 101 

Farmer Killed Hogs, How to Cure 248 

Fat, How to Salt for Bologna 122 

Feet, Pigs, Fresh 159 

Feet, Pigs, How to Pickle 173 

Flavors, Prepared Sausage 276 

Flour, Bull-Meat-Brand, Price List 269 

Fly Paper, Sticky, How to Make 183 

Food Laws, Complying with in Curing Meat 245 

Frankfort Casings, How to Color 125 

Frankfort Casings, How to Color Before Stuffing. .126 

Frankfort Sausage, How to Make 125 

Frankfort Sausage Made From Fresh Meat 120D 

Frankfort Sausage Meat, How to Cure 116 

Frankforts, How to Give a Bright Red Inside Color 

Without Artificial Coloring 260 

Frankforts, How Made to Comply with Pure Food 

laws 116 

Frankforts, How to Make Without Artificial Color. 116 

Freeze-Em Pickle, Legal Everywhere 256 

Freeze-Em, Description 280 

Freeze-Em, Difference from Freeze-Em-Pickle 213 

Freeze-Em, Price List 281 

Freeze-Em, What It can Be Used For 280 

Freeze-Em, in TJ. S, Government Inspected Packing 

Houses 262 

Freeze-Em-Pickle, Description 266 

Freeze-Em-Pickle, Difference from Freeze-Em 213 

Freeze-Em-Pickle, Guaranty 265 

Freeze-Em-Pickle, Imitation 229 

Freeze-Em-Pickle, Is Legal to Use 263 

Freeze-Em-Pickle, Used for Bologna 259 



c: H I c -?5. Ct a. xj. s. -?i. 



Freezing Sausage Meat 120B 

Fresh Pigs Feet, How to Keep From Spoiling 159 

Fresh Tripe, How to Keep From Spoiling 159 

Fuller's Earth, How Used to Refine Lard 169 

Furniture Polish 296 

G 

Garlic Flavored Corned Beef 67 

Garlic in Powder Form 274 

General Hints for Curing Meats 72 

German Ham Sausage, How to Make 130 

German Silver Polish 291 

Guaranty on Freeze-Em-Pickle 265 

Gutting Hogs in a Packing House 39 

Gutting Hogs on the Farm 198 

Gutting Mutton 194 

H 

Ham Facing in a Packing House , 40 

Ham Sausage, German, How to Make 130 

Hams and Superior Hams 84 

Hams, Advice on Curing 221 

Hams> Boneless (Sausage) 113 

Hams, California, How to Cure. 56 

Hams, Curing in Molasses and Syrup Barrels 52 

Hams, Dry Salting in Freezing Temperature 235 

Hams, How to ^oil 74 

Hams, How to Cure 50 

Hams, How to Cure in Closed up Tierces 54 

Hams, How to Cure in Open Barrels 51 

Hams, How to Keep for a Year 96 

Hams, How to Overhaul in Open Packages 53 

Hams, How to Pump 76 

Hams, How to Wash Before Smoking 96 

Hams, Keeping for Six Months 216 

Hams, Molding, How to Prevent 247 

Hams, Picnic, How to Cure 56 

Hams, Quantity of Brine to Use for 100 lbs 52 

Hams, Shape of Vats for Curing 53 

Hams, Sour, Some Causes Why They Sour 83 

Hams, Souring, How to Prevent 256 

9 



B. I-I E LLE Fi Sc C a. 



Hams, Souring in the Hock, How to Prevent 217 

Hams, Souring in the Smoke House 229 

Hamburger Sausage 134 

Hamburger Sausage, How to Make 134 

Hamburger Seasoning, Price List 277 

Hamburger Steak 133 

Hamburger Steak, How to Season 133 

Hanging Hogs on the Farm 197 

Head Cheese .138 

Head Cheese, How to Cure 138 

Head Cheese, How to Make 138 

Head Cheese, How to Make Solid 247 

Head Cheese Meat, How to Cure 138 

Healing Salve 295 

Hearts, How to Cure for Sausage 128 

Hides, Green, How to Trim .202 

Hides, How Long to Cure 202 

Hides, How to Handle 199 

Hides, Proper Storage for Same 200 

Hides, Quantity of Salt to Use for Salting 201 

Hides, How to Stack When Salting 201 

Hides, Quantity of Salt to Use for Salting 201 

Hides, Salt to Use for Salting 200 

Hog Chill Room Ventilation 42 

Hog Cholera and Other Swine Diseases 240 

Hog Cholera, How to Recognize 240 

Hog Diseases, How to Recognize 240 

Hog Gutting in a Packing House 39 

Hog Hoisting Ma^'hines 34 

Hog Livers, How to Cure 109 

Hog Scald, Price List , 278 

Hog Scalding in a Packing House 36 

Hog Scraping in a Packing House 38 

Hog Splitting in a Packing House 41 

Hog Sticking 34 

Hog Tongues, How to Cure 107 

Hogs, How to Dress on the Farm .195 

Hogs, How to Gut on the Farm .198 

Hogs, How to Hang on the Farm 197 

Hogs, How to Kill on the Farm 195 

Hoisting Hogs in a Large Packing House 34 

Holstein Sausage, Directions for Making 152 

Holstein Sausage, How to Color 153 

Horns, How to Polish. 204 

Horseradish 178 

Hot Tamales 158 

Hydrometers, Description and Price 299 

10 



CHICZ^Ga. U.S.J^. 



I 

Ice Boxes, How to Sweeten on the Inside 226 

Ice vs. Ice Machines in Small Plants 210 

Ice Water 74 

Italian Salami Sausage 151 

Italian Salami Sausage, How to Make 151 

E 

Keeping Sausage in Warm Weather 159 

Kettle Rendered Lard 160 

Killing and Dressing Cattle 187 

Killing Hogs on the Farm 195 

Killing Mutton 193 

Killing on the Farm 185 

Knives, How to Sharpen for Meat Grinding Ma- 
chines 248 

Konservirungs-Salt, Bed Berliner Brand, Price Lift.285 

Konservirungs-Salt, Eosaline, Price List 286 

Konservirungs-Salt, White Berliner Brand, Price 

List 284 

Kraut, Sauer, How to Make 179 

L 

Lard Compound 167 

Lard Cooler and Agitator 165 

Lard, Filtering Through Lake Gravel 209 

Lard, Handling in a Settling Tank and Agitator, . .165 

Lard, How It Is Refined in Packing Houses 169 

Lard, How to Purify and Sweeten 166 

Lard, How to Refine with Fuller's Earth 169 

Lard, How to Render 160 

Lard, How to Settle in a Settling Tank 162 

Lard, How to Sweeten and Whiten 235 

Lard, Not Purified 167 

Lard Press 161 

Lard Purifier, Price List 275 

Lard, Purifying with Only a Common Kettle 163 

Lard, Rendering in a Jacket Kettle 161 

Lard, Rendering in a Steam Jacket Kettle 211 

Lard, Separating from Water 234 

Lard, Strong from Boars 24S 

Lard Tierces, How to Cleanse 87 

Lard, Why It Foams When Using Purifier 206 

Lard, Why Oil Separates from it 222 

Larding Needles, How Used 249 

Large Bologna, How to Boil 122 

Leaf Lard Pulling in a Packing House 40 

11 



B. PI E LLE Fi Sc CZ a. 



Lean Backs, Description 98 

Lean End Pork, Description 101 

Liver Sausage 141 

Liver Sausage, Braunschweiger 142 

Liver Sausage, Directions for Making 141 

Liver Sausage, How to Smoke 143 

Liver Sausage Meat, How to Cure 141 

Livers, Beef, How to Cure 110 

Livers, Hog,, How to Cure 109 

Loin Back, Description 98 

Loin Pork, Description , 101 

Long Clears, Description 98 

Lunch Ham Meat, How to Cure 114: 

M 

Marble Cleaner, Description and Price List 292 

Measley Pork 90 

Meat, Condition Before Curing 47 

Meat, Curing, Failure, Cause of 249 

Meat, Cutting, Experience Necessary 228 

Meat, for Sausage, Should Not Be Frozen 120B 

Meat, Fresh, Molding in the Cooler 237 

Meat Grinder Knives, How to Sharpen 248 

Meat, How to ChiU for Curing 72 

Meat, How to Cure from Farmer Killed Hogs 248 

Meat, Its Condition Before Curing 47 

Meat, Busty, Cause of 231 

Meat Testing Thermometers, Description and Price. 300 

Mess Pork, Description Thereof 101 

Mess Pork, Short Cut, Description Thereof 101 

Metal Polish, Description and Price List 291 

Mexican Tamales, How to Make 158 

Mice, How to Exterminate 184 

Mince Meat 176 

Molasses vs. Pure Sugar 79 

Mold, How to Prevent on Bacon 247 

Mold, How to Prevent on Hams 247 

Mold, How to Prevent on Sausage 247 

Mutton, How to Dress 193 

Mutton, How to Gut 194 

Mutton, How to KiU 193 

N 

Neat's Foot Oil 172 

New England Ham, How to Make Solid 247 

New England Pressed Ham, How to Make 115 

New England Pressed Ham Meat, How to Cure 114 

New York Shoulder, Description 56 

12 



ctiic-a^ca tJ.s.-?L. 



O 

Oil, Neat's Foot 172 

Overhauling Barreled Pork 103 

Overhauling Hams, When Curing 73 

Overhauling Shoulders, When Curing 73 

Ozo Washing Compound, Price List 283 

P 

Packer Who Was Deceived 211 

Piccalilli 180 

Pickle Tester, Description and Price 299 

Pickle Soaked Meats, How to Smoke 86 

Pickled Meats, How to Keep for a Year 96 

Pickled Pigs Feet 173 

Pickled Pigs Feet, How to Store 174 

Pickled Pigs Tongues 178 

Pickled Spare Rihs, How to Cure 104= 

Pickled Tripe 174 

Pickles, Dill, How to Make 181 

Picnic Ham, Description 56 

Picnic Ham, Directions for Curing. 56 

Pig Pork, Description 101 

Pigs Feet, Fresh, How to Keep From Spoiling 159 

Pigs Feet, How to Pickle 173 

Pigs Feet, Pickled, How to Store 174 

Pigs Tongues, How to Pickle 178 

Polish Sausage, How to Make 155 

Polish Sausage Casings, How to Color 156 

Polishing Horns 204 

Pork, Barreled, How to Cure 102 

Pork, Bean, Description 101 

Pork, Belly, Description 101 

Pork, Butts, Description 101 

Pork, Clear Back, Description 101 

Pork, Clear Brisket, Description 101 

Pork, Curing the Year Around 33 

Pork, Extra Short Clears, Description 101 

Pork, Hearts, How to Cure for Bologna 128 

Pork, How to Treat When Too Salty 244 

Pork, in Barrels, Temperature for Curing 102 

Pork, Lean Ends, Description 101 

Pork, Lean Family, Description 101 

Pork, Loins, Description lOli 

Pork, Mess, Description .1011 

Pork, Measley, How to Detect. 90 

Pork, Pig, Description 101 

Pork, Rib Brisket, Description 101 

Pork Sausage 136 

13 



B. I-i E i-^J_E: T=^ Sc CZ D. 



Pork Sausage, How to Make by the Freeze-Em- 

Pickle Process 13g 

Pork Sausage, How to Smoke .136 

Pork, Short Cut, Mess> Description 101 

Pork Trimmings, How to Salt 120C 

Pork Sausage, How to Cure For Immediate Use. . .137 

Pork Sausage, From Fresh Pork Trimmings 137 

Potato Flour, What It Does 205 

Poultry, How to Dress 182 

Preface „ 18 

Preparing Stock for Slaughter 186 

Pressing Lard 161 

Pulling Leaf Laxd in a Packing House 40 

Pumping Breakfast Bacon. 63 

Pumping Corned Beef 67 

Pumping Hams '. 76 

Pumping Meats, Directions 76 

Pumping Meats, Hams, Bacon, etc 75 

Pumping Pickle, How to Make 76 

Pumping Shoulders 77 

Pure Food Laws 30 

Pure Food Laws, Complying With in Curing Meat. 245 

Pure Sugar vs. Molasses 79 

Purified Air in Cooler. , , 93 

Purifying Lard in a Common Bendering Kettle 163 

Purple-ine, Description and Price List 295 

B 

Bats, How 'to Exterminate 184 

Bat Poison, Description and Price List 288 

Bed Color in Bologna, How to Produce Without 

Artificial Color 260 

Bed Inside Color 286 

Befrigerator Pipe Drippings 103 

Bendering Lard 160 

Bendering Lard and Handling in an Agitator 164 

Bendering Lard and Settling It 162 

Bendering Lard, Using a Settling Tank and 

Agitator 165 

Bendering Lard Without a Settling Tank 164 

Bheumatism Bemedy 293 

Bib Brisket Pork, Description 101 

Eoach Powder, Description and Price 302 

Boiled Boneless Butt Sausage 113 

Boiled Boneless Shoulder, How to Cure 59 

Boiled Spiced Corned Beef 71 

Bopy Brine 232 

Bopy Brine, What Causes It 81 

14 



. U. S.-H.. 



Rosaline Konservirungs-Salts 286 

Rusty Meat, Cause of 231 

S 

Salami Sausage, How to Make 151 

Salometers^ Description and Price 299 

Salt for Making Brine. 232 

Sanitary Fluid 303 

Salty Pork, How to Treat 244 

Sauer Kraut 179 

Sausage, Blood 144 

Sausage, Blood, Directions for Making 145 

Sausage, Bockwurst, How to Make 157 

Sausage, Bologna Formula 120D 

Sausage, Braunschweiger, Liver, How to Make 142 

Sausage, Butts 113 

Sausage Casings, Bursting, How to Prevent 132 

Sausage Casings, Shrinking, How to Prevent 132 

Sausage, Cervelat, How to Make 149 

Sausage Color Red 286 

Sausage Factory Plans 225 

Sausage, Frankf orts. How to Make 125 

Sausage, German, Ham, How to Make 130 

Sausage, Hamburger, Description 134 

Sausage, Hamburger, How to Make 134 

Sausage, Head Cheese, How to Make 138 

Sausage, Holstein, Directions for Making 152 

Sausage, How to Keep in Warm Weather 159 

Sausage, Liver, How to Make 141 

Sausage Meat Coloring Artificially Is Illegal 257 

Sausage Meat Should Not be Frozen 120B 

Sausage, Molding, How to Prevent 247 

Sausage, Polish, How to Make 155 

Sausage, Pork, How to Make 136 

Sausage, Salami, How to Make 151 

Sausage Seasonings, Price List 277 

sausage. Shrinking, How to Prevent 132 

Sausage, Swedish, How to Make = . . . 153 

Sausage, Tongue, Blood 144 

Scalding Hogs in a Packing House 36 

Scalding Preparation, Price List 278 

Scale Solvent 279 

Scraping Hogs in a "Modern Packing House 38 

Scrapple, Directions for Making 148 

Seasoning for Sausage 212 

Seasoning Hamburger Steak 133 

Sewers, How to Open When Stopped Up 279 

Sharpening Knives and Plates of Meat Grinders .... 248 
Shoulder Butts, How to Cure 110 

15 



B. i-i E i^j_.e: i^ Sc cz a. 



Shoulder Clots, How to Cure 69 

Shoulders, Boneless, How to Cure 59 

Shoulders, Butts, Description 56 

Shoulders, Directions for Curing 56 

Shoulders, How to Pump 77 

Shoulders, How to Keep for a Yeax 96 

Shoulders, How to Wash Before Smoking 96 

Shoulders, New York, Description 56 

Short Clear Backs, Description 98 

Short Clears, Description , 98 

Short Fat Backs, Description 98 

Short Ribs, Description 98 

Short Ribs, (hard) , Description 98 

Shrinking of Sausage, How to Prevent 132 

Silver Polish, Description and Price 290 

Skinning Cattle 188 

Skins, Directions for Tanning. 203 

Skins, How to Tan 202 

Slaughter Houses, How to Deodorize 94 

Slaughter Houses, How to Disinfect 94 

Small Details to he Given Close Attention 47 

Smoke House, How to Construct 208 

Smoke House, Temporary, How to Build 95 

Smoked Meats, How to Yellow Wash 97 

Smoked Pork Sausage 136 

Smoked Sausage Casings, How to Color 123 

Smoking Meat Improperly 24? 

Smoking Pickle Soaked Meat 86 

Soap Making from Tallow 222 

Solvent for Sewers 276 

Sour Hams, Causes Thereof 83 

Souse 177 

Spare Ribs, How to Cure 104 

Spices, Zaazibar Brand, Description Thereof 276 

Spices, Zanzibar Brand, Price List .277 

Splitting Hogs in a Modern Packing House 41 

Starting a Butcher Business 226 

Sticking Hogs in a Modem Packing House 34 

Sticky Fly Paper, How to Make 183 

Stringy Brine, What Causes It 81 

Sugar, How to Test Its Purity 79 

Sugar, Kind to Use 78 

Sugar vs. Molasses 79 

Summer Sausage Casings, How to Color 150 

Summer Sausage, How to Make 149 

Swedish Metwurst Casings, How to Color 154 

Swedish Sausage, How to Make 153 

16 



( 



, U. S.-H.. 



Sweeping Compound, Description and Price 297 

Sweet Breads 159 

Sweet Pickled Spare Rids 104 

T 

Tallow Purifier, Price List 275 

Tallow Purifying 258 

Tallow, Rendered Soft and Flaky Like Lard 171 

Tallow, Scorched, How to Purify 264 

Tallow, Whitening and Purifying 258 

Tamales, Mexican, How to Make 158 

Tanaline, Description and Price List 287 

Tanning Directions 203 

Tanning Powder, Description Thereof 287 

Tanning Skins 202 

Tapeworm in Meat 91 

Temperature for Curing Meats 46 

Temperature of Chill Room 43 

Temperature of the Brine 47 

Thermometer, Boiling, Description and Price 301 

Thermometer, Cold Storage, Price List 298 

Thermometer, Meat Testing, Price List 300 

Tin Polish, Description and Price 291 

Tongue Blood Sausage 144 

Tongues^ Beef, Garlic Flavored 106 

Tongues, Beef, How to Cure 105 

Tongues, Hog, How to Cure 107 

Tongues, Pig, How to Pickle 178 

Trichina in Pork 92 

Trimmings, Beef, How to Salt 118 

Trimmings, Pork, How to Salt 118 

Tripe, Fresh, How to Keep From Spoiling 159 

Tripe, How to Pickle 174 

V 

Vacuum Brand Garlic, Price List 274 

Vats 53 

Veal Loaf, Directions for Making 147 

Ventilation in Hog Chill Rooms 42 

Vinegar, How to Test 233 

W 

Washing Compound, Price List 283 

Washing Cured Meat Before Smoking 96 

Water Separating from Lard 234 

Y 
Yellow Washing Smoked Meat 97 

Z 

Zanzibar Brand Sausage Seasonings 276 

Zanzibar Carbon, By Whom Manufactured 212 

Zanzibar Carbon, Improved, Price List 273 

17 



B.PiE 



Sc CO. 



PREFACE 




Adolpli Heller, the father 
of the members of the firm 
of B. Heller & Co., was a 
scientific and practical 
Riitcher and Packer and a 
Practical Sausage Manufac- 
turer. He studied the causes 
of failure in the handling 
of meats, with the aim of 
always producing the best 
and most uniform products 
l^hat could be made. He was 
so successful in his business 
that his products were 
known and recognized as 
the best that could be made. 
His sons were all given 
practical training in all de- 
ADOLPH HELLER partments of the business, 

from the bottom rung of the ladder to the top. The 
problems of the Packing Industry were kept constantly 
before them in their school and college days and in- 
fluenced them in the investigations and study which 
developed into the present business of B. Heller & Co. 
Under these circumstances, the Science of Chemistry 
naturally claimed the sons of Adolph Heller. Nat- 
urally, too, the Chemistry of the Meat Industry over- 
shadowed all other branches of the fascinating 
profession. With their habits of study and investiga- 
tion, they soon discovered that one of the great causes 
of failure in the curing and handling of meat products 
was the lack of materials which were always uniform, 
pure and dependable. This led to the founding of 
the firm of B. Heller & Co., whose aim has always 
been to furnish to the Butchers, Packers and Sausage 
Makers such materials as could be absolutely depended 
upon for purity and uniformity. They also early 
found that even with good materials to work with, the 
lack of fixed rules and formulas contributed largely to 
the lack of uniformity in the finished goods. This led 
to the publication of ''Secrets of Meat Curing and 



18 



dJrlXCZJf^C^ZD, U. S.-R.. 



Sausage Making/' in which definite rules were given 
for handling all kinds of meats and making all kinds 
of sausage. , ,' 

The enactment of the National Pure Food Law, the 
National Meat Inspection Law and the various State 
Pure Food Laws has made a great change in the 
Butcher, Packing and Sausage Making Business.^ The 
use of Chemical Preservatives is now prohibited Under 
these various food laws, making it necessary to pre- 
serve meats and manufacture sausage without the use 
of many agents which were in general use. 

The firm of B. Heller & Co. anticipated the enactment 
of the various food laws, and already had completed 
investigations which enabled them to assist packers, 
butchers and sausage makers at once by giving them 
curing agents which were free from the Antiseptic 
Preservatives which these laws prohibited, and yet 
would produce cured meats, sausage, etc, of the high- 
est quality without the use of the Antiseptic Agents. 
The underlying principles for handling meats and mak- 
ing sausage with the antiseptic agents and without 
them are very different, and it became absolutely 
necessary that the firm of B. Heller & Co. shoulfi 
furnish their friends and customers such information 
as would enable them to cure their meats ahd make 
their sausage so as not to incur losses from goods that 
would not keep, and to turn out goods of fine, quality 
and appearance. This book is the result. In its pages 
are formulas and rules for the handling of all kinds 
of meat and the manufacture of all kinds .of sausage 
which are the results of many years of experience as 
Packing House Experts and Chemists who have' made 
a life-time study of the business in all its phases. 
If the directions and rules are followed, anyone can 
produce the finest of cured meats and sausage, whether 
they have had previous experience or not. Further- 
more, the products made according to these directions 
will comply with the requirements of all the Food 
Laws at present in force in this country. 

Hoping the following pages will be found instructive 
and helpful and thanking the Butcher Trade for their 
support and patronage in the past, we beg to remain. 

Very respectfully, 

B, HELLER & CO. 



19 



%* 





JC"* A. immJ J * JL~i JL \. <X i> Jl XauadI JL-i JLm-t jL<~i X V. 





t^,T?'?«' 




- ^ HARRY HELLE 




C H I C-H.C3 □. U. S. .A. 




PACKING- HOUSE EXPERTS 



Analytical and Consulting 
Chemists 



We have been Consulting Chemists for Large 
Packers for many years. Our advice inthe handling of 
meats has saved packers many thousands of dollars. 
We offer our advice free of charge to our customers. 

We make a specialty of both Analytic and Syn^ 
thetic Chemistry. Our large clientele will always 
find us prompt in our services as heretofore. 

Analyses Given Careful Attention 
General Syntlieses a Specialty 



B. he:ll£:r ^ co. 



25 




VIEV/ IN GENERAL, OFFICE 



B.I-IELLER. Sc CZa. 



liBiiBiffliiiiiiHiii! 




The Board of Food and Drug Inspection of the Agri- 
cultural Department, at Washington, has permitted the 
use of certain Curing Agents, by not objecting to their 
use; but, at the same time, has ruled out, for curing 
purposes, such chemicals as come under the heading of 
Antiseptic Preservatives. As a consequence, certain 
chemical preservatives are prohibited in meats and 
meat food products if they are to be sold in the Terri- 
tories or are to be shipped from one State to another, 
or from any State or Territory into any other State 
or Territory. 

For that reason, we have changed some of our former 
preparations and have also placed on the market a 
preparation that will take the place of some of our 
former products. This new product is Freeze-Em- 
Pickle. It contains nothing that has been ruled out by 
any of the rulings or regulations under any of the 
food laws in this country. 

The Antiseptic Preservatives that have been ruled 
out are: Borax, Boracic Acid, Fluoride of Ammonia, 
Formaldehyde, Benzoic Acid, Benzoate of Soda, Sul- 
phurous Acid, Sulphite of Soda, Salicylic Acid, Abra- 
stol and Beta ISTaphthol. 

30 



c h: I o -H. Cj a, u. s. j^. 



The use of some of these Preservatives is considered 
by many high authorities of the world to be harmless. 
However, as the majority of the Food Commissioners of 
this country object to their use, and have recommended 
to the State Legislatures and the Congress of the 
United States that the use of these Preservatives be 
prohibited by law, and the State Legislatures and 
United States Congress have passed laws to this effect; 
these laws are now in effect and it is, therefore, the 
duty of every citizen of this country to obey these 
laws, strictly and to the letter. 

In this book we are giving to the Butchers and 
Sausage Manufacturers the results of much study and 
experiment, so as to enable the Butchers and Sausage 
Makers and Packers to produce goods which will 
meet the requirements of the various food laws and 
yet avoid the danger of loss from turning out meat 
food products that might not keep the necessary length 
of time. Our methods are original, and will produce 
most excellent results. 

It must be remembered that meat must be handled 
at the proper temperature and according to certain 
rules, which must be followed to the letter if the 
Butcher desires to turn out products of the best 
quality and of appetizing appearance. No detail men- 
tioned in this book is too small to merit strict atten- 
tion. 

All the materials mentioned for use in these pages 
are in strict accordance with the various food laws. 
Nothing is recommended or suggested that would come 
in conflict with the application of the regulations 
under the existing food laws. 

We invite the correspondence of our customers and 
whenever they are in any doubt it will afford us much 
satisfaction to hear from them and to give them full 
information concerning any feature of their business 
upon which they desire our advice. 



^'^h^^^C^^^JLe..^^\.J>uJ^L^. 



3] 



B.PIE 



Sccza. 




BEGIN CURING OF MEAT IN THE PEN. 

(Copyrighted; Reprint Forbidden.) 

Thousands of pounds of Hams, Shoulders and Sides 
are spoiled annually before the hog is killed. Over- 
heated hogs, or hogs that are excited from overdriving, 
should never be killed until they are cooled off or have 
become perfectly quiet. When the temperature of a 
hog is above normal, the meat always becomes feverish. 
This is especially true of large fat hogs, and when 
the meat becomes feverish, it will never cure properly, 
but nine times out of ten will sour. The meat of 
feverish hogs can never be chilled as it should be, and 
unless the meat is properly chilled, it cannot be prop- 
erly cured. Before hogs are killed, they ought to be 
driven into a cool place and if necessary, sprayed 
with cold water until they are thoroughly cooled off. 
This precaution is necessary only in hot weather; in 
winter, they simply need plenty of rest. 

If it is necessary to hold the hogs for several days 
in the pen before they are killed, they should have 
an abundance of water and also a little feed. This 
prevents shrinkage and will also keep them from get- 
ting nervous from hunger. 

32 



C H I C -FLCJ □. U^Sv^S, 




(Copyrighted; Reprint Forbklden.) . 

Up to a comparatively few years 
ago, all Pork Packing was done in 
the winter. Packing Houses would 
iill their plants during the winter 
months, and in the spring would 
smoke out the meats. In this way, 
most of the meat had to be sold over- 
salted, the shrinkage and loss to the 
Packer was greater and meats, there- 
fore, had to be sold at a much higher 
price, besides, they were of very inferior quality. 

At the present time, due to improved methods, pack- 
ing can be done all the year around, and meat can be 
sold as fast as it is finished. In this w^ay, cured meat 
can be produced at a much lower price, the money in- 
vested in it can be turned over four, five or- six times 
a year, and the meat will be much better, taste better 
and more of it can be eaten because of the fact that 
it is more wholesome and more easily digested. 

HOISTING HOGS IN A LARGE PACKING 

HOUSE, WITH A HOG-HOISTING 

MACHINE. 

(Copyrighted; Reprint Forbidden.) 

Great care should always be exercised when hogs are 
hoisted before sticking. When hogs are hoisted alive 
to be stuck, very often when a very heavy hog is 
jerked from the floor, the hip is dislocated or sprained, 
and blood will be thrown out around the injured joint, 
so the Ham will be spoiled. Great care should also be 
exercised in driving the live hogs, as hogs are the 
heaviest and weakest and easiest injured of all animals. 

Special pens should be proAdded for them, so the}^ 
are not crowded, and so they have plenty of room when 
they are driven to the killing pen. They should be 
handled very carefully, and piling up and crowding 
should be avoided as much as possible. Many haras 
are injured by overcrowding the hogs in the killing 
pens, for when hogs smell blood they become excited 
and nervous, and unless they have plenty of room, they 
will pile upon each other and bruise themselves so that 

33 



B. H E 



Sc CO. 




MACHINE USED IN LARGER PACKING 
HOUSES FOR HOISTING HOGS. 

there will be many skin-bruised hams, and the flesh 
will be full of bruises. Men driving hogs should never 
use a whip. The best thing to use in driving hogs is 
a stick about two feet long, to the end of which is fas- 
tened a piece of canvas three inches wide and two feet 
long. By striking the hogs with this canvas, it makes 
a noise which will do more towards driving them, with- 
out injury, than the whip which will injure and dis- 
color the skin. 

STICKING HOGS IN A MODERN PACKING 

HOUSE. 

(Copyrighted; Reprint Forbidden.) 

Men sticking hogs should be sure to make a good, 
large opening in the neck, three or four inches long, in 
order to give the blood a good, free flow. It is very 
necessary to sever the veins and arteries in the neck, 
so as to get all of the blood out of the hog. The man 
who does the sticking must be careful not to stick the 

34 



C tl I C -R. C3 □ "LJ. S. -H.. 



knife into the shoulder, for if the shoulder is stuck, 
the blood settles there, and the bloody part will have 
to be trimmed out after the hog is cut up. In large 
Packing Houses, there is a report made out every day, 
of the number of shoulder-stuck hogs, and the sticker 
must sign this report before it is sent to the office. 




HOW HOGS ARE STUCK IN A LARGE 
MODERN PACKING HOUSE. 

This shows the sticker the kind of work he is doing 
and makes him more careful. In small houses, most 
butchers stick the hogs on the floor and let them bleed 
there. Those who can possibly do it should hoist the 
hog by the hind leg before it is stuck or immediately 
after it is stuck, as the case may be, so as to allow the 
hog to properly bleed. "When the hog is properly 
hoisted by one hind leg, alive, and then stuck while 
hanging, it will kick considerably and the kicking and 
jerking of the hog will help in pumping out all of the 
blood, making a much better bled carcass than if the 
hog is first stunned with a hammer and stuck on the 
floor. The better the hog is bled, the better the meat 
will be for curing. 



B. H. E LLE F^ Sc C □. 



SCALDING HOGS. 

(Copyrighted; Reprint Forbidden.) 

It is impossible to give the exact temperature one 
should use in scalding hogs, as this will vary under 
different circumstances. In winter the hair sticks 
much tighter than in summer .and requires more scald- 
ing and more heat than in summer. Hogs raised in 
the South, in a warm climate, will scald much easier 
than those raised in a northern climate. A butcher 
will soon learn which temperature is best adapted to 
his own locality and the kind of hogs he is scalding. 




SCALDING HOGS IN A LARGE MODERN 
PACKINGHOUSE. 

In a Packing House where a long scalding tub is 
used, the temperature depends entirely upon how fast 
the hogs are being killed. If the hogs are killed 
slowly, so each hog can remain in the water longer, 
it is not necessary to have the water as hot as when 
they are handled fast and are taken out of the water 
in a shorter time. It is, however, universally acknowl- 
edged that the quicker a hog can be taken out of the 
scalding tub the better it is for the meat. The hog is 
a great conductor of heat, and when kept in the scald- 
ing water too long, it becomes considerably heated and 
bad results have many times been traced to the fact 
that the hog was scalded in water which was not hot 
enough, and was kept in this water too long in order 
to loosen the hair. Overheating the hog in the scald- 
ing water very often causes the meat of fat hogs to 
sour and Packers wonder why it is that the meat has 

36 



iKsai! 



, XJ.S.-H.. 




B.HELLER fife COS 




spoiled. We therefore wish to caution Packers against 
this, and to advise the use of water as hot as prac- 
ticable for scalding hogs. 

To make the hair easy to remove and to remove all 

the dirt and impurities 
from the skin, we manu- 
facture Hog-Scald. This 
preparation makes scald- 
ing easy, it removes all 
the dirt and filth, 
cleanses the hog and 
whitens the skin. 

In many localities, 
where the water is hard, 
Hog-Scald will be found 
of great value, as it soft- 
ens the water and makes 
it nice to work with; it 
cleanses the skin of the 
hogs and makes them as 
white as snow. It is a 
great labor saver and 
more than pays the cost by the labor it saves, as it 
assists in removing the hair and leaves the skin more 
yielding to the scraper. 

The skin of all hogs is covered with more or less 
greasy filth, which contains millions of disease germs 
and these extend down into the pores of the skin. If 
this germ-laden filth is not removed, and if it gets into 
the brine when the meat is being cured, it injures both 
the meat and the brine in flavor, and also spoils the 
flavor of the lard if it gets into that. Hog-Scald re- 
moves all of this filth and bleaches the skin, and for 
these reasons alone, should be used by every Packer 
and Butcher. Hams and Bacon from hogs that have 
been scalded with Hog-Scald are, therefore, absolutely 
clean, and will be much brighter after they are smoked 
than when the filth of the hog remains in the pores of 
the skin. 

Those selling dressed hogs will find Hog-Scald very 
valuable, as hogs that have been scalded with it are 
cleaner and look whiter and much more appetizing. 

The use of Hog-Scald is legal everywhere. It does 
not come under the regulations of the Food Laws, as 
it is simply a cleansing agent. Hog-Scald costs very 
little at the price we sell it, and everyone can afford 
to use it. All butchers who once try it, always con- 
tinue its use. 

37 



JbiJ. !£~T JEj 



Sc cza. 



SCRAPING HOGS. 

(Copyrighted; Reprint Forbidden.) 

As much of the hair as possible should be scraped 
from the hogs, instead of being shaved off with a sharp 
knife, as is often done. If the hog is not properly 
scalded and scraped and the hair remains in the skin, 
such hair is usually shaved off with a knife before the 
hog is gutted, and sometimes after the meat is chilled 
and cut up. After the meat is cured, the rind shrinks 
and all the stubs of hair that have been shaved off will 
stick out and the rind will be rough like a man's face 
when he has not been shaved for a day or so. Hams 
and Bacon from hogs that have been shaved instead of 
properly scalded and scraped, will look much rougher 
and much more unsightly than if the hogs are properly 
scalded and scraped. Therefore, Packers should give 
close attention that the scalding and scraping is prop- 
erly done. The scraping bench should be provided 
with a hose right above where the hogs are being 
scraped and this should be supplied with hot water, 




SCRAPING HOGS IN A PACKING HOUSE. 

if possible, so the hogs can be rinsed off occasionally 
with hot water, while being scraped. The hot water 
can, however, be thrown over the hogs with a bucket. 
After the hog has been gambrelled and hung up, 
either on a gambrel-stick or on rollers, it should be 
gutted. After it is gutted, it should be washed out 



38 



^^^^^^M 



.■USJPL. 



thoroughly, with plenty of cold, fresh water. As every 
Packer understands how to gut a hog, it is not neces- 
sary to go into details. 

GUTTING HOGS IN A MODERN PACKING 

HOUSE. 





CUTTING THE HIND SHANK BONE. 

(Copyrighted; Reprint Forbidden.) 

We advise the cutting of the hind shank 
bone after the hog is dressed, so as to ex- 
pose the marrow, as shown in cuts A and 
B. It is the best thing to do, as it helps 
to chill the marrow. The chunk of meat 
that is usually left on the hind foot, above 
and next to the knee, if cut loose around 
the knee, will be drawn to the ham, and 
when chilled, will remain on the ham in- 
sstead of being on the hind foot, as shown 
in cut A. After the meat is. cut, the bone 
can be sawed, in the same place where the 
hock would be cut from the ham later. See 
cut B. The hog will hang on the sinews 
the same as if the bone had not been 
sawed, except that the cut bone separates 
and exposes the marrow so it can be prop- 
erly cooled. On heavy hogs this is quite a 
gain, as the chunk that would remain on 
the foot would be of little or no value 
there, but when left on the ham, sells for 
the regular ham prices. 

39 




B.I^E 



Bed □. 




FACING HAMS AND PULLING LEAF LARD 
IN A MODERN PACKING HOUSE. 

(Copyrighted; Reprint Forbidden.) 

The first two figures in the above cut show two men 
Facing Hams. The first man faces the Ham at his 
right hand side and the second man faces the Ham on 
his left hand side, as the Hogs pass by. 

The advantage of Facing Hams right after the hogs 
are dressed, is this. The knife can be drawn through 
the skin and through the fat close to the meat, and the 
fat will peel right off the fleshy part of the Ham. Be- 
tween the fat and lean meat of the Ham, between the 
legs, there is a fibrous membrane which is very soft 
and pliable. When the knife is run through the skin 
and fat, it will run along the side of this membrane, 
making a clean face for the Ham. That part remain- 
ing on the Ham will shrink to the Ham and will form 
a smooth coating over the lean meat, which closes the 
pores and makes the Ham look smooth and nice when 
it is smoked. It also makes a much smoother cut along 
the skin. The skin when cut warm will dry nicely 
and look smooth when cured, whereas if it is trimmed 
after the meat is chilled, it looks rough and ragged. 
Facing Hams also allows the escape of the animal heat 
more readily. If Hams are not faced until after the 
Hogs have been chilled, this fat must be trimmed off 
and the Hams will not look nearly so smooth as they 
will if this tissue and fat is removed while the hog is 
warm. 

40 



O-M I.C^fLQ e3i=mJ.'--S.-?^. 



The second two men in the above illustration are 
Pulling Leaf Lard. The Leaf Lard should always be 
pulled out of the hogs in summer, as it gives the hogs, 
as well as the Leaf Lard^ a better chance to chill. 
During the winter months it can be pulled loose, but 
can be left hanging loosely in the hog, from the top. 
In this way it will cool nicely, and it will also allow 
the animal heat to get out of the hog. Most of the 
large packing houses pull out the Leaf Lard in the 
winter as well as summer, and hang it on hooks in 
the chill room to chill. Leaf Lard that is properly 
chilled, with the animal heat all taken out of it, makes 
much finer lard than when pulled out of the hog and 
put into the rendering tank with the animal heat in it. 




SPLITTING HOGS IN A MODERN PACKING 

HOUSE. 

(Copyrighted; Reprint Forbidden.) 
Splitting can be done in several different ways. 
Where the back of the hog is to be cut up for pork 
loins, the hog is simply split through the center of 
the backbone, so that one half of the backbone re- 
mains on each loin. Packers who wish to cut the sides 
into Short or Long Clears or Clear Bacon Backs run 
the knife down on both sides of the backbone, as close 
to the backbone as possible, cutting through the skin, 

41 



B. I-I E I- 1- E R. Sc C □. 



fat and lean meat; then the hog should be split down 
on one side of the backbone. The backbone should re- 
main on the one side until the hog is cut up and it can 
then easily be sawed off with a small saw. By cutting 
or scoring the back in this way for making boneless 
side meat, the sides will be smooth and there will not 
be much waste left on the bone as when the backbone 
is split and half of it left on each side and then is 
peeled out after the meat is chilled and is being cut up. 

VENTILATION IN HOG CHILL ROOM. 




HOG CHILL ROOM IN A MODERN 
PACKING HOUSE. 

(Copyrighted; Reprint Forbidden.) 

Many chill rooms are not - properly built. There 
should be at -least from 24 to 36 inches of space be- 
tween the ceiling of the chilling room and the gambrel- 
stick, or more if possible, in order to enable the shanks 
to become thoroughly chilled. The animal heat which 
leaves the carcass naturally rises to the top of the 
cooler, and unless there is space between the ceiling 
and the top of the hog the heat will accumulate in the 
top of the cooler where the temperature will become 
quite warm; this will prevent the marrow in the shank 
and the joints from becoming properly chilled. It is 
this fact that accounts for so much marrow and shank 
sour in hams. 



42 



c h: I tz: -f5. o a. o. s.j^. 



TEMPERATURE OF CHILL ROOM. 

(Copyrighted; Reprint Forbidden.) 

All Packers who. have a properly built cooler for 
chilling hogs and who are properly equipped with an 
ice machine will find the following rules will give the 
best results. Those who are not properly equipped 
should try to follow these rules as closely as they can 
with their equipment. 

A hog chill room should be down to from 28 to 32 
degrees Fahrenheit when the hogs are run into it. As 
the cooler is filled, the temperature will be raised to 
as high as 45 or 46 degrees F., but enough refrigeration 
must be kept on so the temperature is brought down 
to 36 degrees by the end of 12 hours after the cooler 
is filled, and then the temperature must be gradually 
reduced down as low as 32 degrees by the time the car- 
casses have been in the cooler 48 hours. In other 
words, at the end of 48 hours the cooler must be down 
to 32 degrees. 

All large hog coolers should be partitioned off be- 
tween each section of timbers, into long alleys, so that 
each alley can be kept at its own temperature. 

In the improper chilling of the carcasses lies the 
greatest danger of spoiling the meat. The greatest 
care must be given to the proper chilling, for if the 
carcasses are not properly chilled, it will be very difS.- 
cult to cure the meat, and it will be liable to sour in 
the curing. Meat from improperly chilled carcasses, 
even with the greatest care afterwards, will not cure 
properly. Therefore, one of the first places to look for 
trouble when Hams are turning out sour is to look to 
the chilling of the meat, as it is nine chances out of 
ten that this is where the trouble started from. We 
have found by experience that by deviating only a few 
degrees from these set rules, the percentage of sour 
meat is surprisingly increased. 

It has always been considered an absolute necessity 
to have an open air hanging room to allow the hogs to 
cool off in the open air before they are run into the 
cooler. It has always been considered that this saves 
considerable money in the refrigeration of the hogs. 
However, by the experiments made in some of the 
large Packing Houses, it has been demonstrated that 
this economy is very much over-estimated. There are 
certain conditions which must be closely adhered to for 

43 



fi^if 



Sc c a. 



the safe handling and curing of pork products, and the 
most important of these is the proper temperature. In 
the outside atmosphere the proper temperature rarely 
prevails. Hogs that are left in the open air on the 
hanging floor over night are generally either insuffi- 
ciently chilled or are over-chilled the next morning, 
depending upon the Outside temperature of the air. 
We feel that it is of advantage, however, to run the 
hogs into an outside hanging room and to allow them 
to dry for one or two hours before putting them into 
the chilling room. 

Packers who cure large quantities of hogs must see 
to it that their chill rooms are properly constructed 
and have sufficient refrigeration, so the temperature 
can be kept under perfect control at all times. The 
cooler should be partitioned off lengthwise, between 
each line of posts, making long alleys to run the hogs 
into, each one of which can be regulated as to its tem- 
perature separately from the others. The hogs can be 
run into one of these alleys as fast as they are killed 
and should the temperature get up above 50 degrees F., 
the hogs can be run out of this into another. The 
cooler in which hogs are chilled should never go above 
50 degrees Fahrenheit, and a properly constructed 
cooler can be kept below this temperature. 

While the cooler is being filled, the temperature 
should be held at between 45 and 50 degrees Fahren- 
heit, and should be kept at this temperature for about 
two hours after filling. At the end of two hours, all 
of the vapor will have passed away, being taken up 
by and frozen onto the refrigerator pipes, and the hogs 
will begin to dry. When the hogs begin to show signs 
of drying, or in about two hours after the refrigerator 
is filled, more refrigeration should be turned on, and 
the temperature should be gradually brought down, so 
that in twelve hours from the time the cooler is filled, 
the temperature should be brought down to 36 or 37 
degrees temperature Fahrenheit. If the temperature 
is not brought down to 36 or 37 degrees F. in 12 hours 
it means a delay in removing the animal heat, and a 
tendency for decomposition to set in. If the tempera- 
ture is brought down lower than 32 degrees Fahrenheit 
during the first 12 hours, the outside surface of the 
carcasses are too rapidly chilled, which tends to retard 
the escape of the animal heat. It is known, from prac- 
tical experience, that where the meat is chilled through 
rather slowly, the animal heat leaves the meat more 

44 



c h: I c .j=L (3 a u. s. -?l. 



uniformly. Too rapid chilling on the outside seems to 
clog up the outside of the meat so that the heat in the 
thick portions does not readily escape. 

The first 12 hours of the chilling of all kinds of meat 
and the removal of the animal heat during this period 
is the most important part of the chilling. After that 
period, the proper temperature is of much less vital 
importance. 

Hogs that are to be cut up for curing should never 
be cut up sooner than 48 hours after being killed, and 
the temperature of the cooler should be gradually 
brought down to 28 degrees Fahrenheit by the time the 
hogs are taken out of the chill room to be cut up. 
After the hogs have been in the cooler 12 hours the 
temperature should gradually be brought down from 36 
degrees at the end of the first 12 hours, to 28 degrees 
at the end 48 hours; that is, if the hogs are to be cut 
up 48 hours after they are killed. If they are to be cut 
up 72 hours after being killed, the temperature should 
be brought down gradually from 36 degrees at the end 
of the first 12 hours, to 30 degrees F. at the end of 
72 hours. This would mean that the temperature 
should be brought down from 36 degrees to 30 degrees 
F., if the hogs are to be cut up at the end of 72 hours, 
or a lowering of six degrees in practically 58 hours; or 
a lowering of eight degrees, from 36 to 28 Fahrenheit, 
if the hogs are to be cut up in 48 hours after being 
killed. This means a reduction in temperature of 
about one degree for every eight hours. This does not 
mean that the six or eight degrees should be reduced in 
two hours' time, for if that were done the meat would 
be frozen. 

In a large Packing House, where the cooler is prop- 
erly equipped, and one has a good attendant, these in- 
structions can be carried out in detail. When the fore- 
going instructions are carefully followed, the safe cur- 
ing of the product will be assured. 

While the curing of course requires careful atten- 
tion, yet, if the chilling is not done properly, the cur- 
ing will never be perfect. 

The floors of coolers should always be kept sprinkled 
with clean sawdust, as this will absorb drippings and 
assist in keeping the cooler clean and sweet. If the 
drippings from hogs are allowed to fall on the bare 
floor, the cooler will soon become sour and this will 
affect the meat that hangs over It. 

45 



B.H E r-JL.E:r^ Sc c □. 



TEMPERATURE FOR CURING MEAT. 

(Copyrighted; Reprint Forbidden.) 

An even temperature of 38 degrees Fahrenheit is 
the best temperature for curing meats. Most butchers, 
however, have no ice machine, and, therefore, are not 
able to reach such a low temperature in their coolers; 
nevertheless, they should try to get their coolers as low 
in temperature as possible, and should at all times be 
careful to keep the doors closed, and not leave them 
open longer than is necessary at any time. The tem- 
perature of 37 to 39 degrees Fahrenheit is what should 
govern all packers who use ice machines; those who 
are fortunate enough to have ice machinery should 
never allow the cooler to get below 37 degrees, nor 
above 40 degrees. Many packers let the temperature in 
their coolers get too cold, and in winter during the very 
cold weather, the windows are sometimes left open, 
which allows the temperature to get too low. This 
should always be avoided, as meat will not cure in any 
brine, or take salt when dry salted, if stored in a room 
that is below 36 degrees Fahrenheit. If meat is packed 
even in the strongest kind of brine, and put into a 
cooler, which is kept at 32 to 33 degrees of tempera- 
ture, and thus left at this degree of cold for three 
months, it will come out of the brine only partly cured. 
The reason for this is the fact that meat will not 
cure and take on salt at such a low temperature, and 
as the temperature herein given is above freezing 
point, which is 32 degrees, the meat will only keep for 
a short time^ and then it starts to decompose when 
taken into a higher temperature. Anyone, who is 
unaware of this fact, will see how necessary it is to 
have accurate thermometers in a cooler, to examine 
them frequently, and to closely watch the temperature 
.of the room. See illustration of our Standard Cold 
Storage Thermometer on page 298. 

The first essential point to watch before putting 
meat into brine, is to be absolutely certain that it is 
properly chilled through to the bone. Those who are 
not equipped with ice machinery for properly chilling 
meat in hot weather must spread the meat on the floor 
after it is cut ready for packing, and place crushed 
ice over it for 24 hours, to thoroughly chill it before it 
is packed in the salt. This will get the temperature of 
the meat as low as 36 to 38 degrees Fahrenheit before 

46 



|B»*±*i-»^4 m= 



. XJ. S. -S.. 



putting it in the brine. It is necessary that small 
butchers, who have no ice machines, and rely upon the 
ice box for a cooler, should use the greatest care to 
see that the meat is well and thoroughly chilled. 

Thousands of pounds of meat are spoiled yearly sim- 
ply for the one reason that the temperature of the 
meat is not brought down low enough before the meat 
is salted. In the summer, hams and heavy pieces of 
pork should never be packed by persons having no ice 
machine, unless the meat is first put on the floor for at 
least twelve hours with broken ice to thoroughly cover 
it. If our directions are carefully followed and Freeze- 
Em-Pickle is used, such a thing as spoiled meat will be 
unknown. 

CONDITION OF MEAT BEFORE CURING. 

(Copyrighted; Reprint Forbidden.) 

When cured meat turns out bad, it is not always the 
(fault of the man who has charge of the curing so much 
as it is the condition the meat was in when put into 
the brine to cure. Good results should not be expected 
from a man who has charge of the curing unless the 
meat is delivered to him in proper condition. Hogs 
should never be killed the same day of purchase at 
the Stock Yards or from the farmer. They ought to 
remain in the packing house pen for at least 24 hours 
before killing. If different lots of hogs are mixed to- 
gether, they will sometimes fight, which greatly excites 
them. Whenever they show this fighting disposition, 
they should be separated, 

THE TEMPERATURE OF BRINE. 

(Copyrighted; Reprint Forbidden.) 

Make all Pickle in the cooler, and have the water or 
brine of as low a temperature as the cooler when it is 
put on the meat. Try to have the temperature of the 
brine not over 38 degrees Fahrenheit Wfien putting it 
over the meat. A great deal of meat is spoiled in cur- 
ing by having the brine too warm when the meat is 
put into it. 

GIVE CLOSE ATTENTION TO DETAILS. 

Be careful to do everything right as you go along, 
for if you spoil the meat you will hardly become aware 
of it until it is too late to remedy your error. 

47 




WITH THE FREEZE-EM-PICKLE PROCESS 
ANYONE CAN CURE MEAT. 

(Copyrighted; Reprint Forbidden.) 

Bacterial action causes great annoyance and loss to 
Curers of Meats and Sausage Manufacturers, and, since 
the enactment of Pure Food Laws prohibiting the use 
of antiseptic preservatives, the proper handling of 
meats has become a matter of the greatest importance 
if good sausage and well-cured meats are to be obtained. 

We have acted as Consulting Experts for the large 
Packers and Sausage Manufacturers for many years, 
and haAi'e formulated and systematized methods for the 
curing of all kinds of meats and the making of all 
kinds of sausage. We have crystallized the -results of 
our large experience into a plan for the proper curing 
of meats and the making of all kinds of sausage, which 
we designate as the Freeze-Em-Pickle Process. 

We have also combined the necessary curing agents 
for this Process into a combination which is always 
uniform and which is known as Freeze-Em-Pickle. 

Freeze-Em-Pickle furnishes to the Packer, Butcher 
and Sausage Maker the Purest and Best of Materials, 

48 



C H XCZJ^C^CJUSfiJ^. 



scientifically ^and accurately compounded, and -by using 
it according to the Freeze-Em-Pickle Process, which is 
set forth in this book, any man, whether he is experi- 
enced or not, will get as good results as the most 
expert packer in the business. 

If the Freeze-Em-Pickle Process is followed, and 
Freeze-Em-Pickle is used according to the directions 
given in this book, the meats and sausage will always 
be uniform and of the finest quality. They will have 
a beautiful color, a most delicious flavor and they will 
comply with the requirements of all the Pure Food 
Laws. 

By curing meat by the Freeze-Em-Pickle Process, the 
albumen in the meat is so congealed that only a small 
percentage of it will be drawn out of the meat into 
the brine, and the natural flavor of the meat is re- 
tained, making it far more palatable and digestible. 

When Freeze-Em-Pickle is dissolved in water with 
the proper quantity of sugar and salt, the brine will 
be decidedly sweet and of the proper specific gravity 
to properly cure Hams, Bacon, Shoulders, Corned Beef, 
Dried Beef, etc., with a Most Delicious Flavor, with- 
out any loss from spoiling. The Meat will not be too 
Salty, but will have that Peculiar Sugar-Cured Flavor 
which is so much liked by everyone. By the use of the 
Freeze-Em-Pickle Process anyone can make the finest 
cured meats, whether or not they have ever had any 
previous experience in the curing or handling of meats. 

Packers, Butchers and Curers have many difficulties 
in turning out good, sweet-pickle cured meat, owing to 
their inability to obtain the proper curing ingredients. 
Besides, their methods of curing are frequently incor- 
rect and unscientific. 

By adopting the Freeze-Em-Pickle Process, the 
proper ingredients are used and the meat is handled in 
the right way. That is why the finished products made 
by the Freeze-Em-Pickle Process are so much superior 
to what they are when made in any other way. 

In making Bologna and Frankfort Sausage, if the 
sausage meat is cured for a few days with Freeze-Em- 
Pickle and handled according to the Freeze-Em-Pickle 
Process of curing Bologna and Frankfort Sausage 
Meat, it will produce much Finer Sausage, in both 
taste and appearance, and will have a Beautiful Color 
and will not spoil in hot weather, within a reasonable 
length of time, and the sausage will comply with all 
the Pure Foo-^ Laws. 

49 



B.PiE 



^S 



Sc CD. 




DIRECTIONS FOR CURING HAMS. 

(Copyrighted; Reprint Forbidden.) 

Use the following proportions of Freeze-Em-Pickle, 
Salt, Sugar and Water to obtain the best results in 
curing Hams: 

Small Hams, 8 to 14 Lbs. Average. 
f 7 lbs. of Common Salt. 

1 lb. of Freeze-Em-Pickle. 
] 2 lbs, of Granulated Sugar. 

5 gals, of Cold Water. 
L Cure in this brine 50 to 60 days. 



Use for 100 lbs. 
Small Hams. 



Medium 



Hams, 14 to 18 Lbs. Average. 

C 8 lbs. of Common Salt. 



Use for 100 lbs. 
Heavy Hams. 



f 1 nn IV, I ^ ^^' °^ Freeze-Em-Pickle. 
Use tor lUO lbs. , g j^^^ ^^ Granulated Sugar. 
Medium Hams, "j ^ ^^^^ ^f ^^^^ ^^^^^^^ 

[Cure in this brine 60 to 70 days. 

Heavy Hams, 18 to 24 Lbs. Average. 

C 9 lbs. of Common Salt. 

1 lb. of Freeze-Em-Pickle. 
■{ 2 lbs. of Granulated Sugar. 

5 gals, of Cold Water. 
L Cure in this brine 75 to 80 days. 
First: — Sort the Hams, separating the Small, Me- 
dium and Large. 

Second: — Take enough of any one size of the as- 
sorted Hams to fill a tierce, which will be 285 lbs.; 
then thoroughly mix together in a large pail or box 
the following proportions of Freeze-Em-Pickle, Granu- 
lated Cane Sugar and Salt: 



50 



OM I c:.?5. D a. XX s. j^. 



More than 285 lbs. of Hams can be packed in a 
tierce, but this never should be done, as it requires a 
certain amount of brine to a certain amount of meat, 
and by placing 285 lbs. of fresh Hams in a standard 
tierce, the tierce will hold 14 to 15 gallons of brine, 
which is the proper quantity of brine for this amount 
of Hams. If too much meat is put into the tierce, it 
will not hold enough brine to properly cure the meat. 

The sugar used must be Pure Granulated Cane 
Sugar and not sugar made from sugar beets. 

Use, for 285 lbs. of Small Hams, 3 lbs. of Freeze- 
Em-Pickle, 6 lbs. of best Granulated Sugar and 21 
lbs. of Salt. 

For 285 lbs. of Medium Hams, 3 lbs. of Freeze-Em- 
Pickle, 6 lbs. of best Granulated Sugar and 24 lbs. of 
Salt. 

For 285 lbs. of Heavy Hams, 3 lbs. of Freeze-Em 
Pickle, 6 lbs. of best Granulated Sugar, and 27 lbs. 
of Salt. 

HOW TO CURE HAMS IN OPEN BARRELS. 

(Copyrighted; Reprint Forbidden,) 

When the tierces or barrels in which these Hams are 
cured are not to be headed up, but are left open, use 
half of the Freeze-Em-Pickle, Granulated Sugar and 
Salt dry by rubbing it over the hams in the following 
manner: 

Pirst: — After mixing all of the Freeze-Em-Pickle, 
Granulated Sugar and Salt together, sprinkle some 
of the dry mixture over the bottom of a perfectly 
clean tierce. 

The sugar used must be Pure Granulated Cane 
Sugar and not sugar made from sugar beets. When 
adulterated sugar is used, the brine becomes thick in 
two weeks; but when Pure Cane Sugar is used it will 
last quite a while, depending upon the conditions 
under which the brine is kept. 

Second: — Eub each Ham well with some of the mix- 
ture of Freeze-Em-Pickle, Granulated Sugar and Salt 
and pack them nicely in the tierce. Put clean boards 
over the tops of the hams and weight or fasten these 
boards down so as to keep them under the brine. 

Third: — Take all of the mixed Freeze-Em-Pickle, 
Granulated Sugar and Salt that is left after the rub- 
bing and use it in making the brine; it will require 
14 to 15 gallons of brine, as tierces vary some, for 

51 



B. H E LJ_E :r. sc c a. 



each standard size tierce of Hams. Make the brine by 
dissolving in about 14 gallons of cold water all of the 
mixed Freeze-Em-Pickle, Granulated Sugar and Salt 
that is left after the rubbing. Stir well for a minute, 
until it is dissolved, then pour this brine over the meat. 
As tierces vary so much in size, it is always best to dis- 
solve the Freeze-Em-Pickle in a little less quantity of 
water, say about 14 gallons for a tierce. After this 
brine is added to the meat, should the tierce hold more, 
simply add cold water until the tierce is full. The 
right amount of Salt, etc., has already been added; 
now simply add sufficient water to well cover the meat. 
When curing a less quantity than a full tierce of 
Hams, cut down the amount of Freeze-Em-Pickle, 
Granulated Sugar and Salt and the quantity of water, 
according to the quantity of Hams to be cured. 

QUANTITY OF BRINE TO USE FOR CUR- 
ING 100 LBS. OF HAMS. 

(Copyrighted; Reprint Forbidden.) 

Five gallons by measure, or forty-two pounds by 
weight, is the approximate amount of water to use 
for every 100 lbs. of Hams. 

A tierce, after being packed with 285 lbs. of meat, 
will hold about 14 to 15 gallons of water. When curing 
Hams in vats, or open barrels, whether in small or large 
quantity, always use no less than five gallons of brine 
to every 100 pounds of meat, as this makes the proper 
strength and a sufficient brine to cover the meat 
nicely. 

THE USE OF MOLASSES AND SYRUP BAR- 
RELS IN CURING HAMS. 

(Copyrighted; Reprint Forbidden.) 

Never use old molasses barrels, or syrup barrels for 
curing meat, unless they have been first thoroughly 
scoured and steamed, and cleansed with our Ozo Anti- 
septic Washing Compound. , It is best to use oak 
tierces, and always be sure that they are perfectly 
clean and sweet before putting the meat into them to 
cure. 

PUMPING HAMS. 

(Copyrighted; Reprint Forbidden.) 

We strongly recommend the pumping of Hams, full 
directions for which are given on page 76. 

52 



\mm*±§,*m¥^M mim\ 



T_r. S. J=L. 



SHAPE OF VATS IN CURING HAMS. 

(Copyrighted; Reprint Forbidden.) 

Sometimes, vats of certain shapes require more brine 
to cover the meat than others, and in such cases, a 
proportionate amount of Freeze-Em-Pickle, Sugar and 
and Salt, should be added to the necessary amount of 
water to make sufficient brine to cover the meat. 



HOW TO OVERHAUL HAMS WHEN CUR- 
ING IN OPEN PACKAGES. 

(Copyrighted; Reprint Forbidden.) 



HQW TO OVERHAUL 
HAMS 

WHEN CURING IN OPEN 
PACKAGES 



On the fifth day 
after packing each 
lot of Hams, it is nec- 
essary t h at they 
should be overhauled. 
This must be repeat- 
ed seven days later; 
again in ten days; 
and a final overhaul- 
ing should be given 
ten days later. Over- 
hauling four times 
while curing, and at 
the proper time in 
each instance, is very 
important and must 
never be forgotten, 
especially when cur- 
ing with this mild, 
sweet cure. Overhaul- 
ing means to take the 
Hams out of the brine 
and to repack them 
in the same brine. 
The proper way to 
overhaul is to take a perfectly clean tierce, set it next 
to the tierce of Hams to be overhauled, pack the meat 
into the empty tierce, and then pour the same brine 
over the meat. 




53 



B. h: e 



^iS 



Sc C □. 



HOW TO CURE HAMS IN CLOSED UP 
TIERCES. 

(Copyrighted; Reprint Forbidden.) 

Large packers, who employ coopers, should always 
cure Hams in closed up tierces, as this is the best 
method known. 

First: — Mix the 
proper proportions of 
Freeze - Em - Pickle, 
Sugar and Salt for 
the different size 
Hams to be cured. 
These proportions are 
given in the forego- 
ing table, under the 
heading, ' ' Small 
Hams, Medium Hams, 
Heavy Hams. ' ' If 
the tierces are to be 
headed up, use half 
of the Freeze-Em-Pic- 
kle, Sugar and Salt 
for rubbing the Hams, 



HOW TO CURE HAMS 

IN CLOSED UP TIERCES 




FIRST; 



and the half that is 
left over, after the 
Hams are rubbed, 
should be dissolved in 
the water which is to 
be used to fill the 
tierces. Rub each 
Ham well before 
packing; put only 285 
lbs. of meat in each 
tierce, and then head 
them up. 

Second: — Lay the 
tierces on their sides 
and fill them through 
the bunghole with 
water in which the 
half of Freeze-Em-Pickle, Sugar and Salt left over 
after rubbing, has been dissolved. 




SECOND.- 



54 



GMICJ^Cja. O. S.J\. 



Third: — Insert the 
bung and roll the 
tierces. This will mix 
and dissolve the 
Freeze - Em - Pickle, 
Sugar and Salt 
rubbed on the meat. 
Where the pieces of 
meat press tightly 
against each other or 
against the tierce, the 
brine does not act on 
the meats; but if the 
meats are properly- 
rubbed with the mix- 
ture of Freeze-Em-Pickle, Sugar and Salt before being 
packed in the tierce, such surfaces will be acted upon 
by the undissolved mixture, so that curing will be 
uniform, and no portion of the piece will be left in- 
sufficiently cured even if the brine does not come in 
contact with it. For this reason, it is important that 
eacTi piece should be carefully rubbed with the mix- 
ture of Freeze-Em-Pickle, Sugar and Salt before being 
packed in the tierce. 




THIRD.— 



OVERHAUL 

FIVE DAYS AFTER 

PAGKING 



Fourth: — Overhaul 
five days after pack- 
ing; again seven days 
later; again in ten 
days, and once more 
ten days thereafter. 
At each overhauling, 
examine each tierce 
for leaks; if any of 
the Pickle has leaked 
out, knock the bung 
in and refill. Remem- 
ber to overhaul four 
times during the pe- 
riod of the first thir- 
ty-two days. 

Fifth: — Overhaul 
the Hams in closed 

up tierces, simply by rolling the tierces from one end 

of the cooler to the other. They ought to be rolled 

at least 100 feet. 

Sixth: — See paragraph on temperature for curing 

meat, page 46. 



FOURTH.- 



55 



B.HE 



Sc c a. 



SHQUim^S AND 
PICNIC HAMS 







DIRECTIONS FOR CURING SHOULDERS. 

(Copyrighted; Reprint Forbidden.) 

New York Shoulders: — Have shank cut off above 
knee, trimmed close and smooth, and square at the 
butt. 

California or Picnic Hams are made from Medium 
and Heavy Shoulders, well-rounded at the butt, and 
trimmed as near to the shape of a Ham as possible. 

Boston Shoulders are made from Light Shoulders, 
well-rounded at the butt, similar to California Hams. 

California and Picnic Hams and Square Cut Butts, 
are cured in the same way, and with the same brine, 
the only change being in the strength of the brine 
and the time of curing, which must be made to suit 
the size of the Shoulder. 

Small Shoulders. 



Use for 100 lbs. 
Small Shoulders. 



7 lbs. of Common Salt. 

1 lb. of Freeze-Em-Pickle. 

2 lbs. of Granulated Sugar. 
5 gals, of Cold Water. 

Cure in this brine 50 to 60 days. 

56 



c; h: IF o .^i C3 □. xj. s. -h.. 



Use for 100 lbs. 
Medium-Shoulders. 



Medium Shoulders. 

f 8 lbs. of Common Salt. 
I 1 lb. of Freeze-Em-Plckle. 
-{ 2 lbs. of Granulated Sugar. 
I 5 gals, of Cold Water. 
I Cure in this brine 60 to 70 days. 



Use lor 100 lbs. 
Heavy Shoulders. 



Heavy Shoulders. 

' 9 lbs. of Common Salt. 
1 lb. of Freeze-Em-Pickle. 
. 2 lbs. of Granulated Sugar. 
I 5 gals, of Cold Water. 
I Cure in this brine 75 to 80 days. 



The sugar used must be Pure Granulated Cane Sugar 
and not sugar made from sugar beets. 

First. — Sort the Shoulders, separating the Small, 
Medium and Large. 

Second. — Take enough of any one size of the assorted 
Shoulders to fill a tierce, which will be 285 lbs.; then 
thoroughly mix together in a large pail, or box, the 
following proportions of Freeze-Em-Pickle, Sugar and 
Salt: 

Use for 285 lbs. of Small Shoulders, 3 lbs. of Freeze- 
Em-Pickle^ 6 lbs. of best pure Granulated Sugar, and 
21 lbs. of Salt. 

For 285 lbs. of Medium Shoulders, 3 lbs. of Freeze- 
Em-Pickle, 6 lbs. of best Granulated Sugar and 24 lbs. 
of Salt. 

For 285 lbs. of Heavy Shoulders, 3 lbs. of Freeze- 
Em-Pickle, 6 lbs of best Granulated Sugar, and 27 lbs. 
of Salt. 



Curing Shoulders in Open Packages. 

When it is desired to cure Shoulders in Open Pack- 
ages, use the foregoing proportions and in every way 
handle the Shoulders as directed for Hams, on page 51. 

57 



B. H" E I^I_E R. Sc CO. 



Quantity of Brine for Curing 100 Lbs. of Shoulders. 

The same quantity of brine should be used for cur- 
ing Shoulders as directed for Curing Hams, full direc- 
tions for which will be found on page 52., 

Quantity of Shoulders to Cure in Each Tierce. 

The same quantity of Shoulders and the same amount 
of brine should be used as directed for Curing Hams, 
on page 52. The same remarks with regard to the varia- 
tion in the amount of brine for each tierce, and how 
to be sure to have the proper amount of the right 
strength of brine, apply in curing Shoulders, the same 
as for Hams (see page 52). Likewise the use of Syrup 
and Molasses barrels for Curing Shoulders. 

How to Overhaul Shoulders When Curing in 
Open Packages. 

It is important to follow the same directions for 
Overhauling Shoulders that are given for Overhauling 
Hams. (See page 53. )~ 

How to Cure Shoulders in Closed Up Tierces. 

Follow the same directions for Curing Shoulders as 
given for Curing Hams in Closed Up Tiercee, on page 
54. 

How to Overhaul Shoulders When Cured in Closed 
Up Tierces. 

Follow exactly the sam€ instructions as are given for 
Overhauling Hams when cured in Closed Up Tierces, on 
page 55. 

Pumping Shoulders. 
Pump Shoulders as directed on page 76. 

58 



c h: I c-ao o. u. s. -?i. 



BONELESS BOILED SHOULDERS. 

(Copyrighted; Reprint Forbidden.) 

Boneless Rolled 
Shoulders should be 
made in the following 
manner: Take the 
Shoulders from hogs 
that have been prop- 
erly chilled and bone them. If the meat has been 
thoroughly chilled, so it is perfectly solid and chilled 
throughout, the Shoulders are ready to cure; but if the 
meat is not perfectly solid and firm on the inside, 
where the bone has been removed, the Shoulders should 
be spread out in the cooler on racks for 24 hours, until 
the meat is thoroughly chilled and firm. 

Small Boneless Rolled Shoulders. 




Use for 100 lbs. 
Small Boned 
Shoulders. 



7 lbs. of Common Salt. 

1 lb. of Freeze-Em-Pickle. 

2 lbs. of Best Granulated Sugar. 
5 gallons of Cold Water. 

Cure in this brine 30 to 40 days. 



Medium Boneless Rolled Shoulders. 



Use for 100 lbs. 
Medium Boned 
Shoulders. 



8 lbs. of Common Salt, 

1 lb. of Freeze-Em-Pickle. 

2 lbs. of Best Granulated Sugar. 
j 5 gallons of Cold Water. 

[ Cure in this brine 40 to 50 days. 



Large Boneless Rolled Shoulders. 



Use for 100 lbs. 
Large Boned 
Shoulders. 



9 lbs. of Common Salt. 

1 lb. of Freeze-Em-Pickle. 

2 lbs. of Best Granulated Sugar. 
5 gallons of Cold Water, 

Cure in this brine 50 to 60 days. 



The sugar used must be Pure Granulated Cane Sugar 
and not sugar made from sugar beets. 

First: — Sort the Boneless Shoulders, separating the 
Small, Medium and Large, as the different sizes 
should be cured in separate barrels. 

Second: — Take enough of any one size of the Boned 
Shoulders to fill a tierce, which will be 285 lbs. Then 
thoroughly mix together, in a large pail or box, the 
following proportions of Freeze-Em-Pickle, Sugar and 
Salt: 



59 



B. h: e ]l^i_e: f^ Sc c a. 



Use for 285 lbs. of Small Boneless Shoulders, 3 lbs. 
of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar 
and 21 lbs. of Salt. 

Use for 285 lbs. of Medium Boneless Shoulders, 3 lbs. 
of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar 
and 24 lbs. of Salt. 

Use for 285 lbs. of Large Boneless Shoulders, 3 lbs. 
of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar 
and 27 lbs. of Salt. 

Third: — After the Shoulders have been weighed, 
take for example that one has 285 lbs. of Medium 
Boneless Shoulders, averaging, boned, about 10 lbs., 
which would make 28 pieces for a tierce of 285 lbs. 
Now, take the 3 lbs. of Freeze-Em-Pickle, 6 lbs. of 
Granulated Sugar and 24 lbs. of Salt to be used for 
the tierce of Medium Shoulders, and mix together 
thoroughly in a box or tub. 

Fourth: — Eub about i/l lb. of this mixture in each 
Shoulder where the bone has been removed, then roll 
it and tie it in the regular way. After it is rolled 
aud tied, rub about \i lb. of the mixture all over the 
outside, and pack the Shoulders into the tierce. After 
the 28 Boneless Shoulders have been packed nicely 
into the tierce, put clean boards over the top of the 
meat and weight or fasten down these boards, so as 
to keep them under the brine. 

The sugar used must be Pure Granulated Cane Sugar 
and not sugar made from sugar beets. When adul- 
terated sugar is used the brine becomes thick in two 
weeks, but when Pure Cane Sugar is used it will last 
quite a while, depending upon the conditions under 
which the brine is kept. 

Fifth: — Take all of the mixed Freeze-Em-Pickle, 
Granulated Sugar and Salt that is left after rubbing 
the meat, and use it in making the brine. It will 
require between 14 and 15 gallons of brine, as tierces 
vary somewhat in size, for each standard size tierce of 
Boneless Shoulders. Make the brine by dissolving in 
about 14 gallons of water all of the mixed Freeze-Em- 
Pickle, Granulated Sugar and Salt that is left after 
rubbing. As tierces vary so in size, it is always best 
to dissolve the Freeze-Em-Pickle, Sugar and Salt in a 
less quantity of water, say about 14 gallons for a 
tierce. After this brine is added to the meat, should 
the tierce hold more, simply add cold water until the 
tierce is filled. The right amount of Freeze-Ezn-Pickle, 

60 



Ctl I C -?5. C3- a LJ. SvJL. 



Sugar and Salt has already been added, now simply 
add sufficient water to well cover the meat. 

In curing a less quantity than a full tierce of Bone- 
less Rolled Shoulders, cut down the amount of Freeze- 
Em-Pickle, Granulated Sugar and Salt and the quan- 
tity of water, according to the quantity of Boneless 
Shoulders to be cured. 

Quantity of Brine for Curing Less Than 100 Lbs. of 
Boneless Rolled Shoulders. ' 

The same directions should be followed in curing less 
than 100 lbs. of Boneless Eolled Shoulders as are given 
for Hams, on page 52. 

The Use of Molasses and Syrup Barrels in Curing 
Boneless Rolled Shoulders. 

The remarks concerning the use of these barrels in 
curing Hams apply with equal force to the curing of 
Boneless Eolled Shoulders, and we refer to page 52. 

Shape of Vats for Curing Boneless Rolled Shoulders. 

See page 53 concerning the Shape of Vats for curing 
Hams, as the same remarks apply in curing Boneless 
Eolled Shoulders. 

How to Overhaul Boneless Rolled Shoulders When 
Cured in Open Packages. 

See page 53 and follow the same instructions for 

overhauling as are given for overhauling Hams when 

curing in open packages. 

Pumping Boneless Rolled Shoulders. 

This should not be neglected. See page 76 and fol- 
low the directions closely. The Pumping of Boneless 
Eolled Shoulders is very important, because when they 
are Boned and Eolled, mast of the outside surface is 
covered with Eind, which prevents the Brine from get- 
ting through to the meat. However, by rubbing the 
inside of the Shoulder with the Curing Mixture and 
then Pumping them before Curing, good results will 
always be assured. 

61 



B. Pi E 



Sc CO. 





DIRECTIONS FOR MAK- 
ING SUGAR CURED 
BREAKFAST BACON. 

(Copyrighted; Reprint Forbidden.) 

Light Bellies. 

Use for 100 lbs. Light Bellies. 
5 lbs. of Common Salt. 

1 lb. of Freeze-Em-Pickle. 

2 lbs. of Granulated Sugar. 
5 gallons of Cold Water. 
Cure in this brine 20 to 25 days. 

Heavy Bellies. 
Use for 100 lbs. Medium or Heavy 

Bellies. 
7 " lbs. Common Salt. 

1 lb. of Freeze-Em-Pickle. 

2 lbs. Granulated Sugar. 
5 gals. Cold Water. 
Cure in this brine 25 to 40 days, 

according to size. 
First: — Mix together the proper proportions of 
Freeze-Em-Pickle, Sugar and Salt, as stated above for 
every 100 lbs. of Bellies. 

Second: — Take a perfectly clean tierce, tub or vat, 
and sprinkle a little of the mixed Freeze-Em-Pickle, 
Granulated Sugar and Salt on the bottom. The sugar 
used must be Pure Granulated Cane Sugar and not 
sugar made from sugar beets. When adulterated sugar 
is used, the brine becomes thick in two weeks; but 
when Pure Cane Sugar is used, it will last quite a 
while, depending upon the condition in which the brine 
is kept. 

Third: — Take half of the mixed Freeze-Em-Pickle, 
Granulated Sugar and Salt and rub each piece of Belly 



62 



en H I E-ADa, u. s.-a. 



with tlie mixture and tlien pack as loosely as possible. 

Fourth: — Put clean boards over the top of the 
Bellies and fasten or weight the boards down so as to 
keep them covered with the brine. 

Fifth: — All of the mixed Freeze-Em-Pickle, Granu- 
lated Sugar and Salt that is left after rubbing the 
meat should be used for making the brine. 

Sixth: — For each 100 lbs. of Bellies packed in the 
tierce, tub or vat, add not less than 5 gallons of brine, 
and pour it over the meat. Five gallons of water by 
measure or forty-two pounds by weight, will make suf- 
ficient brine to cover, and is the proper amount for 
each 100 lbs. of Bellies. 

Seventh: — Before putting the water over the Bellies, 
dissolve in it the mixed Freeze-Em-Pickle, Sugar and 
Salt left after rubbing; stir it for a few minutes until 
it is thoroughly dissolved, and then pour this brine 
over the Bellies. 

Eighth: — Bellies must be overhauled three times 
while curing — once on the fifth day; again seven days 
later, and again in ten days more. Overhauling must 
never be neglected, if good results are desired. 

Overhauling means to take the meat out of the brine 
and repack it in the same brine. The proper way to 
overhaul is to take a perfectly clean tierce or vat, set 
it next to the tierce or vat of Bellies to be over- 
hauled, pack the meat into the empty package and 
then pour the same brine over the meat. 

PUMPING BREAKFAST BACON. 

(Copyrighted; Reprint Forbidden.) 

Many Packers pump Breakfast Bacon when it is put 
into the brine, and we can heartily recommend this, 
as Bacon that is properly pumped will be cured in 
one half the time and it will have a uniform cure and 
color throughout and will be as well cured on the in- 
side as the outside. Great care, however, should be 
exercised in making the pumping pickle. It must be 
made according to the formula given on page 76 
just the same as for Pumping Hams. The pieces of 
Bacon should be pumped in from three to five places, 
according to the size of the piece. Very large pieces, 
especially if the rib is left in them, can be pumped 
several times more. 

63 



CDRNED-BEEF 



CORNED- BEEF SPECIAL 
TO-DAY 




FEWBUTCHERSIREALIZE 

(Copyrighted; Reprint Forbidden.) 

Few Butchers realize the importance of building up 
a reputation on good Corned Beef. A good trade on 
Corned Beef enables the dealer to get higher prices 
for Plates, Eumps, Briskets and other cuts which other- 
wise would have to be sold at a sacrifice. Corned 
Beef cured by the Freeze-Em-Pickle Process will have 
a Delicious Corned Beef Flavor, a Fine, Eed, Cured- 
Meat Color, and will not be Salty. 

To obtain the best results in curing Corned Beef, it 
is always advisable to first soak the meat for a few 
hours in a tub of fresh cold water to which a few 
handfuls of salt have been added. This will draw out 
the blood which would otherwise get into the brine. 
The membrane on the inside of the Plates and Flanks 
should be removed and the Strip of Gristle cut off the 
edge of the Belly Side. 

If any part is tainted, mouldy, discolored or slimy, 
it must be trimmed off. so no slimy or tainted parts 
will get into the brine. If Plates or Briskets are to be 
rolled, a small amount of mixed Zanzibar Brand Corned 
Beef Seasoning, Freeze-Em-Pickle, Sugar and Salt 
must be sprinkled on the inside before rolling them. 
This will give the meat a Delicious Flavor and a Nice 
Red Color and will cure it more uniformly and quickly. 

64 



\Wm*^t,*m^A 



, U. S. J5.. 




Use for 100 lbs. 
Plates, Rumps, 
Briskets, etc. 



DIRECTIONS FOR MAKING FINE CORNED 

BEEF. 

(Copyrighted; Reprint Forbidden.) 

I* 5 lbs. of Common Salt. 

I 1 lb. Freeze-Em-Pickle. 

J 2 lbs. of Granulated Cane Sugar. 

I 6 to 8 ozs. Zanzibar Brand Corned 

Beef Seasoning. 
[ 5 gals, of Cold Water. 

Cure the meat in this brine 15 to 30 days, according 
to weight and thickness of the piece. 

Eetail Butchers who cure Corned Beef in small quan- 
tities, and who from day to day take out pieces from 
the brine and add others, should make the brine and 
handle the Corned Beef as follows: 

To every five gallons of water add five pounds of 
common salt, one pound of Freeze-Em-Pickle and two 
pounds of granulated sugar. In summer, if the temper- 
ature of the curing room or cooler cannot be kept 
down as low as 40 degrees, then use one pound of sugar 
for five gallons of water. If the cooler is kept below 
40 degrees, use two pounds of sugar. In winter the 
curing can always be done in a temperature of 36 to 
38 degrees, and then two pounds of sugar to five gal- 
lons of water should always be used. The sugar must 
be pure cane sugar and not sugar made from sugar 
beets. When adulterated sugar is used, the brine be- 
comes thick in two weeks, but when pure cane sugar 
is used it will last quite a while, depending largely 
upon the conditions under which the brine is kept. 

65 



B^K E lai^E Ki ScL ES. 



THE SEASONING OF CORNED BEEF. 

It is simple enough to add Seasoning to the corned 
beef, but the ability to decide what proportion of 
just what spices, etc., will produce the most desirable 
flavor requires ripe judgment and long experience. 
There are many butchers today who could greatly 
improve their corned beef if they but knew more 
about the proper seasoning and the proportions to use. 
We have worked out this problem for him in our spe- 
cial Corned Beef Flavor. It is a splendid combination 
of just those spices, etc., most suited for seasoning 
corned beef, and imparts a most zestful and appetiz- 
ing flavor. This flavor should be added by tying it 
up in a piece of cheese cloth and allowing it to lay in 
the brine which contains the corned beef. This will 
flavor the brine and thus the corned beef becomes 
uniformly and thoroughly seasoned without any par- 
ticles of the seasoning adhering to the meat. 

HOW TO KNOW WHEN CORNED BEEF IS 
NOT FULLY CURED. 

( Copyrighted; Reprint Forbidden. ) 
If a piece of Corned Beef is cut, before or after it is 
cooked, and the inside is not a nice red color, it is be- 
cause the meat is not cured through. It is often sold 
in this condition, but it should not be, as it does not 
have the proper flavor unless it has been cured all the 
way through, which requires two or three weeks in a 
mild brine, depending upon the size of the piece of 
meat. Corned Beef pickled for four or five days in a 
strong brine, with an excessive amount of saltpetre in 
it, as some butchers cure it, is not good Corned Beef 
and does not have the proper flavor, although it may 
be red through to the center, the color being due to the 
large amount of saltpetre used in the brine. 

The Freeze-Em-Pickle Process of curing gives the 
meat a different flavor from meat which has been cured 
in the old way. 

66 



:0 -H.:-^! •0:^5.C3-'E_fc: ■tJv;Ss:.?5Iv 



PUMPING CORNED BEEF. 

(Copyrighted; Reprint Forbidden.) 

We recommend Pumping Corned Beef with a Pickle 
Pump, before it is put into the brine. In this way 
the meat is cured in about half the time and it will 
be cured from the inside just the same as from the out- 
side, and will be more uniform in color throughout than 
if cured without pumping. If Corned Beef is pumped, 
it should be pumped with the same pickle as for pump- 
ing Hams, formula for which is given on page 76. 
The pieces, of Corned Beef should be pumped in from 
two to four places, according to the size of the piece 
of meat. One will soon become accustomed to it, after 
pumping a few pieces. Pumping can of course be over- 
done, and too much brine must not be pumped into the 
meat; otherwise it will puff out too much and become 
spongy. 



GARLIC FLAVORED CORNED BEEF. 

(Copyrighted; Reprint Forbidden.) 

Many people like Garlic Flavor in Corned Beef, and 
butchers who want to please their customers should 
keep a supply of Corned Beef both with and without 

the Garlic Flavor. We 
make a special prepara- 
tion, known as Vacuum 
Brand Garlic Compound, 
with which butchers are 
able to give a Garlic 
Flavor to any kind of 
meat, without leaving 
any of the objectionable 
features that result from 
the use of fresh Garlic. 

Vacuum Brand Garlic 
Compound is a powder 
which we manufacture 
from the very best se- 
lected Garlic. The flavor 
given by it is deli- 
cious, and the advan- 
tages gained by it will 
be thoroughly appreciated by all who use it. 




Some People 

PREFER 



67 



B . Fi E 



i^S 



Sc ca. 



HOME-MADE PRESSED 
COOKED CORNED BEEF 




DIRECTION FOR MAKING COOKED 
CORNED BEEF. 

(Copyrighted; Reprint Forbidden.) 

Take fully cured Corned Beef and cut it up into 
different sizes, and pack it nicely into a cooked corned 
beef press, sprinkling a little Zanzibar Brand Corned 
Beef Seasoning between each layer of meat so as to 
give it a delicious flavor. All Butchers' Supply 
Houses sell presses made especially for this purpose. 
After packing the pieces of Meat into the press, sere-w- 
it up tight; then put the press which has been filled, 
into hot water, of a temperature of 180 F., and leave 
it there for one and a half hours, then reduce the tem- 
perature to 170 degrees and leave it there for one hour 
longer. A very large press might require three hours 
cooking before the meat would be cooked through. 
After the meat is thoroughly cooked, place the press 
in the cooler and let it remain there over night. The 
following morning the Corned Beef will be thoroughly 
chilled and can be taken out of the press. 

In the summer it is a good plan to dip the cake of 
Cooked Corned Beef, after it is removed from the 
press, into Hot Lard for a second, or even Hot Tallow, 
This will coat it so it will not become mouldy, and it 
will keep much better than without dipping it. 

Pressed Cooked Corned Beef is an elegant article, is 
a good seller and very often women would be only too 
pleased to be able to buy this from the butcher and 
would be willing to pay good prices for it if they 
could only obtain it. Butchers should give more atten- 
tion to preparations of this kind, as they would help 
greatly in developing business. 

68 



c PI I c-f^G a. u. s. j^. 



DIRECTIONS FOR MAKING FANCY DRIED 

BEEF. 

(Copyrighted; Reprint Forbidden.) 




How to Cure Beef Hams and Shoulder Clots. 
SMALL PIECES. 



Use for 100 lbs. 
Small Beef Hams 
and Shoulder Clots. 



f 6 lbs. of Common Salt, 
j 1 lb. of Freeze-Em-Pickle. 
J 2 lbs. of Granulated Sugar, 
j 5 gals, of Cold Water. 
I Cure in this brine 50 to 60 
I davs. 



MEDIUM PIECES. 



Use for 100 lbs. 
Medium Beef Hams 
and Shoulder Clots. 



C 7 lbs. of Common Salt. 
I 1 lb. of Freeze-Em-Pickle. 
J 2 lbs. of Granulated Sugar, 
j 5 gals, of Cold Water. 
I Cure in this brine 60 to 70 
L davs. 



HEAVY 



Use for 100 lbs. 
Heavy Beef Hams 
and Shoulder Clots. 



PIECES. 
8 lbs. of Common Salt. 

1 lb. of Freeze-Em-Pickle. 

2 lbs. of Granulated Sugar. 
5 gals, of Cold Water. 

Cure in this brine 75 to 80 
days. 

The sugar used must be Pure Granulated Cane Sugar 
and not sugar made from sugar beets. 

First. — Sort the Beef Hams and Clots, separating the 
Small, Medium and Large. 



69 



B.;i€ e: i^c^e: F^ Sccz m. 



^ 

Second. — Take enough of any one size of the as- 
sorted Beef Hams and Clots to fill a tierce which will 
be 285 lbs.; then thoroughly mix together in a large 
pail or box, the following proportions of Freeze-Em- 
Pickle, Sugar and Salt: 

Use for 285 lbs. of Small Beef Hams and Small Clots, 
3 lbs. of Freeze-Em-Pickle. 6 lbs. of best Granulated 
Sugar and 18 lbs. of Salt. 

For 285 lbs. of Medium Beef Hams and Medium 
Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated 
Sugar and 21 lbs. of Salt. 

For 285 lbs. of Heavy Beef Hams and Heavy Clots, 
3 lbs. of Freeze-Em-Plckle, 6 lbs. of best Granulated 
Sugar and 24 lbs. of Salt. 

Curing Beef Hams and Clots in Open Barrels. 

Follow exactly the same instructions as given for 
curing Hams in Open Packages, page 51. 

Quantity of Brine for Curing 100 Lbs. of Beef Hams 

and Clots. 

Use the same quantity of Brine and the same amount 
of Beef Hams and Clots as directed for curing Hams, 
on page 52. The same remarks apply as to variations 
in the size and shape of vats, and in the general hand- 
ling, as given for Hams. 

How to Overhaul Beef Hams and Clots When Curing 
in Open Packages. 

Overhaul and handle exactly as directed for Hams, 
on page 53. 

How to Cure Beef Hams and Clots in Closed Up Tierces. 

Follow the same directions in every way as given for 
curing Hams in Closed Up Tierces, page 54. 

How to Overhaul Beef Hams and Clots When Cured in 
Closed Up Tierces. 

Follow exactly the directions for overhauling Hams 
when cured in Closed Up Tierces; given on page 55. 

Pumping Beef Hams and Clots. 

Follow the general directions for Pumping, which 
will be found on page 76. 

70 



^G^TC^^RCi^ m.m.s. 'j^ 




(Copyrighted; Reprint Forbidden.) 
Take 100 lbs. of boneless Beef Plates and cure them 

in brine made as follows: 
5 gallons of cold water. 
5 lbs. of common salt. 

1 lb. of Freeze-Em-Pickle and 

2 lbs. of granulated sugar. 

Cure the Plates in this brine 10 to 30 days in a 
cooler. The temperature should not be higher than. 
42 to 44 degrees Fahrenheit, but 38 to 40 degrees tem- 
perature is always the best for curing purposes. 

The 5 gallons of brine should be flavored by placing 
in it about 6 to 8 ounces of Zanzibar Brand Corned 
Beef Seasoning. After the meat has been fully cured 
in accordance with the above directions, sprinkle some 
Corned Beef Seasoning on the meat; then roll the meat 
and tie it tight with a heavy string. The meat should 
then be boiled slowly. 

Eolled Spiced Beef should be boiled the same as 
hams, in water that is 155 degrees Fahrenheit. 

This Eolled Spiced Beef is sold to customers raw as 
well as boiled. Many prefer to buy it raw and boil it 
at home. This style of Corned Beef makes a beautiful 
display on the counter and butchers will find this a 
profitable way of working off fat plates. Meat worked 
up in this way brings a good price and is a ready 
seller. Those liking Garlic Flavor can lalso add a 
small quantity. 

71 



B. I-i E 



Sc ca. 



GENERAL HINTS FOR CURING MEATS. 

(Copyrighted; Reprint Forbidden.) 

Curers of meat^ who are well acquainted with us 
know that we have been in a position to acquire more 
knowledge in the curing and handling of meats than 
anyone in the United States. As is well known, we 
have been consulting chemists and packing house ex- 
perts for many years; therefore, the general informa- 
tion which we offer for curing meats are suggested by 
the results of many years of practical experience. 

CHILLING MEATS. 

(Copyrighted; Reprint Forbidden.) 




Hams, Shoulders, Bel- 
lies and other cuts must 
be thoroughly chilled be- 
fore they are put into 
pickle. From one to 
two days before being 
packed, depending upon 
the temperature, they 
should be hung up or 
laid on a rack in the 
cooler, in order to draw 
out all the animal heat 
that is in them and to 
make them firm and 
ready for packing. Pack- 
l ers, using ice machinery 
for cooling, can bring 
the temperature low 
enough during the warm 
weather to properly chill 
the meat; however, it 
must not be frozen. If 
the cooler in which 
meats are chilled is not cold enough to make the Hams, 
Shoulders, Bellies, etc., firm and solid in 48 hours, it 
is advisable to lay the meat on the floor over night and 
place crushed ice over it; this will harden the meat. 



72 



cpiic-acja. o.s.-H. 



CHILLING MEAT5 




Those using a common 
ice house can employ 
the crushed ice method, L 
which is to spread the 
meat on the floor and 
throw cracked ice over 
the meat, allowing it to 
remain over night. It 
should always be remem- 
bered that if meat is 
put into brine soft and 
spongy, it will become 
pickle-soaked and in 
such condition will never 
cure properly. It will 
come out of the brine 
soft and spongy, and 
will often sour when in 
the smoke house. A great 
deal of meat spoils in 
curing only for the rea- 
son that the animal heat 
has not been removed 
before the meat is packed and placed in brine. When 
the animal heat is all out of the meat, the meat will 
be firm and solid all the way through. In order to get 
the best results, the inside temperature of Hams and 
Shoulders when packed, should not be over 36 to 38 
degrees Fahrenheit. The meat should be tested with 
a thermometer made for this purpose before it is 
packed. Every curer of meat should have one. An 
illustration of same will be found on page 300. 

OVERHAULING. 

(Copyrighted; Reprint Forbidden.) 

When curing Hams, Shoulders, and all kinds of 
sweet-pickled meats in open vats, overhauling is a 
very important feature; it must be done at least four 
times during the curing period. When curing in closed 
up tierces, the tierces must be rolled at least four times 
during the curing period. Bellies must be overhauled 
at least three times while curing in open vats, and if 
cured in closed up tierces, they must be rolled at least 
three times during the curing period. This overhauling 
is very necessary because it mixes the brine and 
changes the position of the meat in such a way that 
the brine gets to all parts of it. 



73 




B:I-I^E] 



"Bh 



Sc Eza. 



HOW TO BOIL HAMS. 

(Copyrighted; Reprint Forbidden.) 

Heat the water to 155 degrees Pahrenlieit. Then 
place the hams in the hot water and keep them in it 
from eight to nine hours, according to the size of 
Hams. Try to keep the water as near to 155 degrees 
as possible. By cooking Hams in a temperature of 155 
degrees, very little of the fat will cook out of them 
and float on top of the water, and the Hams will shrink 
very little. When Hams or large pieces of meat are 
boiled for slicing cold, allow them to remain in the 
v/ater until it is nearly cold, for by so doing the meat 
re-absorbs most of the nutriment which has been 
drawn out during the cooking process. Then put them 
in a cooler over night, so that they will become thor- 
oughly chilled before slicing. Hams should never be 
cooked in boiling water, which is 212 degrees Fahren- 
heit, as this is so hot that most of the fat will melt 
and run out of them. 



USING BRINE TWICE. 

(Copyrighted; Reprint Forbidden.) 

The Pickle, in which Hams have 
been cured, but which is still sweet 
and not stringy or ropy, is the best 
brine in which to cure light bellies. 
Nothing need be added to it. It 
should be used just as it comes from 
the Hams. While brine in which 
Hams have been cured can be used 
once more for curing Breakfast Ba- 
con, it should be remembered that it 
must not be used a second time for [ 
curing Hams or Shoul- * 

ders. 

ICE WATER. 

Never use the drip 
water of melted ice from 
a cooler for making 
Pickle, as it contains 
many impurities, and 
therefore should never 
be used. 




74 



CZ M I C^a-CSQ "LX S. J^i 




nmpim MEATS 




PUMPING MEATS. 

(Copyrighted; Reprint Forbidden.) 

We highly recom- 
mend pumping Hams, 
Shoulders and other 
kinds of Cured Meats. 
It is a safeguard in 
Hams and Shoulders 
against shank and 
body souring, should 
they, through some 
carelessness, be insuf- 
ficiently chilled all 
the way to the bone, 
and is a protection 
against sour joint, 
and insures a uniform 
cure. It is also of 
great advantage to 
pump Breakfast Ba- 
con, Corned Beef, 
Dried Beef, Dry Salt 
Meats, etc. Packers and curers, who do not use a 
pump and the Freeze-Em-Pickle Process, are suffering 
losses from sour meats, which during a year's business 
would mean a large profit to them. 

There is a mistaken idea among many butchers and 
packers that pumping Hams and Shoulders is injurious 
to the meat. The facts do not warrant such a belief, 
as the best cured and the best flavored meats are those 
that have been pumped. When Hams and Shoulders 
are not pumped, it requires weeks for the pickle to 
penetrate through to the bone, which is the vital spot 
of a Ham or Shoulder. If the joints, tissues and meat 
around the bone are not wholly and thoroughly cured, 
the entire Ham or Shoulder is inferior and no good; 
because it furnishes a favorable seat for the develop- 
ment of the germs of putrefaction, which render the 
meat unfit for human food. 

In order to always have a mild cure, sweet flavor at 
the joints, and uniform color, they should be pumped. 
Pumping with the Freeze-Em-Pickle Process is a safe- 
guard against shank and body souring; it gives the in- 
side of a Ham or Shoulder a delicious flavor, a good 
color, and insures a uniform cure; it cures the joints 



75 



b.h: e l^i_-e: f^ Sc iz; a. 



and the meat around the bone thorough!}^, and greatly 
reduces the period of curing. The secret and principal 
feature in pumping Hams and Shoulders, is to have the 
right kind of pumping brine. When common brine, or 
ordinary sweet-pickle is used for pumping, the Hams 
or Shoulders usually become pickle-soaked, and if the 
refrigerator under such conditions is not the very best, 
or if the Hams or Shoulders are not thoroughly chilled, 
the smallest degree of animal heat which may be re- 
maining in them will start fermentation, causing the 
meat to sour next to the joints. It is, therefore, plain 
to be seen that pumping, under such conditions, in- 
stead of doing good, will in reality result in injury, and 
this is the reason why so many who have tried pump- 
ing meats have failed. On the other hand, when the 
pumping brine is made as shown herein, all of these 
objections are overcome, and the meat will not be 
pickle-soaked, nor will it become soft and flabby. The 
brine will be absorbed by the meat around the bone 
and joints so thoroughly as to leave no trace of it 
after the Ham is cured; it also gives the inside meat 
a beautiful red color, and a delicious flavor. Hams 
that have been pumped with Freeze-Em-Pickle and 
cured by the Freeze-Em-Pickle Process, will not dry 
up and become hard when fried or cooked; when sliced 
cold they will not crumble, but will slice nicely and 
have a most delicate and pleasing flavor. 

DIRECTIONS FOR PUMPING. 

(Copyrighted; Reprint Forbidden.) 

One gallon of pumping brine is sufficient for pump- 
ing one tierce, or 285 lbs. of meat. Make the pumping 
brine as follows: 

% lb. of Freeze-Em-Pickle. 

i lb of Pure Granulated Sugar. 

2 lbs. of Salt. 

1 gal. of Water. 
The sugar used must be Pure Granulated Cane Sugar 
and not sugar made from sugar beets. When adul- 
terated sugar is used, the brine becomes thick and 
would spoil the meat in two weeks. Stir the above 
thoroughly before using. As this will make a thick 
brine which is more than saturated, it will precipitate 
when left standing, therefore, when mixed in large 
quantities, it should be stirred occasionally. Meats 

76 



CZ M IC-?LC3 a. U. S. \R.. 



should never be pumped with anything but a solution 
that is thoroughly saturated. 

Pump the Hams or Shoulders just before they are 
packed, and if it is desired to rush the cure, pump tbem 
every time that the meat is overhauled. The pumping 
solution must be cold when pumped into the meat. 
Ordinarily, three insertions of the needle in the Hams 
are sufficient; once at the shank to the hock joint as 
shown at A, once to the thigh and along the bone. 
Fig. B., and once from the butt 
end to the joinjt under the hip 
bone and into the fleshy part. 
Fig. C. Solid lines show needle 
up to point of insertion and 
dotted line shows direction taken 
by needle after insertion. In a 
very heavy Ham as many as six 
insertions should be made, and the 
same with very heavy Shoulders. 
Three insertions of the needle in- 
to a medium size Shoulder are 
sufficient; one at Fig. D, 
one to the shoulder joint 
at Fig. E, and one under 
the blade from the end, or diagon- 
ally from the back of the shoul- 
der toward the end at Fig. F. 

More insertions may be made without 
injury to the meat, but the above are 
all that are required for good results. 
One cubic inch of solution is enough 
for each insertion, and after withdraw- 
ing the needle, the hole must be 
squeezed shut with the thumb to pre- 
vent the solution from oozing out. Stir 
the solution well before starting to 
pump. The Pumper must be careful 
not to pump air into the meat. Never 
allow the Pickle to go below the end 
of sucker of pump. 

^ ^ SHOULDERS 




HAMS 




77 



B: PI E J^mE,FiBc CZC2. 



USE ONLY PURE SUGAR. 

(Copyrighted; Reprint Forbidden.) 

The importance of using pure cane sugar without 
any adulteration, in sweet-pickling Meats, must not 
be overlooked. The very best and purest article of 
granulated cane sugar should always be used if the 
best results are expected. As is well known, sugar is 
a great nutrient, and economizes the use of proteids 
in food. As a food, sugar possesses the fuel value of 
starch, and is much more readily digested; therefore, 
the use of pure sugar assists in the digestibility of 
meat. On the other hand, the adulterants of sugar are 
fermentatives; they retard digestion and counteract 
the nutrient values of meat. They destroy the alkalies 
with which pure cane sugar forms definite compounds; 
their effects upon the brine is to make it slimy and 
ropy. The brine, therefore, becomes less penetrative, 
and sour meat is the natural result. The very effect 
which pure sugar produces by its chemical combina- 
tion with salt, and which contributes to the sweetness 
of the meat, is entirely lacking in sugar adulterants; 
necessarily, fermentation, the contrary effect, sets in, 
which destroys and disintegrates the albumen in the 
cells of the meat. The coagulation of the albumen, 
which should and does take place in all well preserved 
meats, is entirely lacking, and cannot take place with 
impure and adulterated sugar to counteract the effect 
of curing agents. Therefore, use only the best pure 
granulated cane sugar in making all sweet-pickle, A 
simple test for the purity of sugar can be made with 
water or alcohol. The pure article when made into 
a solution of either water or alcohol will show up clear 
and transparent; when kept in large and well closed 
and completely filled bottles such a solution will not 
deposit a sediment even after a period of long stand- 
ing. Following are the scientific methods for testing 
the purity of sugar: 

78 



TEST FOR PURE SUGAR. 

(Copyrighted; Reprint Forbidden.) 

If 1 Gm, of sugar be dissolved in 10 C.c, of boiling 
water, the solution mixed with 4 or 5 drops of silver 
nitrate test-solution, then about 2 C.c. of ammonia 
water added, and the liquid quickly brought to the 
boiling point, not more than a slight coloration, but 
no black precipitate, should appear in the liquid after 
standing at rest for five minutes. Cane sugar may be 
distinguished from grape sugar by what is known as 
the Trommer's test, which consists in the use of Cop- 
per Sulphate and Potassa, If a solution of cane sugar 
be mixed with a solution of Copper Sulphate, and 

Potassa be added in excess, a deep blue liquid is ob- 
tained which on being heated lets fall, after a time, 
a little red powder. A solution of grape sugar simi- 
larly treated, yields by heat, a copious greenish precipi- 
tate, which rapidly changes to scarlet and eventually 
to dark red. When a liquid containing grape sugar is 
boiled with Sodium Carbonate and some Basic Bismuth 
Nitrate, a great coloration or blackening of reduced 
Bismuth is produced. Cane sugar, similarly treated, 
has no effect on the test. 




MOLASSES VS. SUGAR. 

(Copyrighted; Reprint Forbidden.) 

We have been asked why we so strongly urge the 
use of pure granulated cane sugar in sweet-pickle cur- 
ing and ignore the use of molasses and syrup. The 
part performed by saccharine substances in curing 
meats is not fully understood by many. While pre- 

79 



servative in character, they are not used for preserving 
purposes only, but also as a flavor. So it is necessary 
that all flavors used in curing should be preservatives 
and also that they should unite with and exchange 
their molecules with the molecules of other agents used 
in curing. Pure Granulated Cane Sugar performs this 
function in a greater degree than either molasses or 
syrup. Sugar, while itself a preservative, by its com- 
bination with salt subverts the affinities of fermenta- 
tion, and it thus adds to the penetrative qualities of 
the brine. Molasses performs this function in a less 
degree, while syrup, depending upon the quantity of 
glucose, or invert sugar, which it contains, has much 
of its effect destroyed before chemical action takes 
place. In syrup, the flavor is obtained without the 
effect; in molasses, the effect is obtained without the 
flavor. In Pure Cane Sugar, both flavor and effect are 
obtained. 

The effect of molasses, but especially syrup, upon 
brine is a tendency to make it ropy. In making this 
point, we do not claim that all molasses will produce 
such result, as much of it is pure and wholly devoid 
of deleterious substances. There is nothing, however, 
to recommend the use of molasses. Granulated sugar 
is always preferable owing to the definite chemical 
changes which take place between Pure Granulated 
Cane Sugar and the other curing agents during the 
process of curing. That this interchange of molecules 
means very much in the final results of curing, is be- 
yond question, and that article is always the most 
economical which produces the most dependable re- 
sults. When molasses or syrup fails to form a chem- 
ical compound with other curing agents, the salt loses 
its full effect upon the meat, the albumen does not 
coagulate, but is drawn out of the cells, the meat be- 
comes pickle-soaked and the brine becomes slimy and 
ropy. Molasses, and syrup particularly, should be elim- 
inated from curing when the best results are desired. 
Pure granulated cane sugar should take their place be- 
cause it is most economical, because it imparts a better 
flavor, and because it assists in making the brine more 
penetrative. 

80 



C M I C: -?5. C3- □. tJ. S. J^. 



ROPY OR STRINGY BRINE. 




(Copyrighted; Reprint Forbidden.) 

Occasionally brine that has 
been made with sugar will be- 
come ropy and thick like jelly, 
but yet will be somewhat 
stringy. This is called ' ' Ropy 
Brine," and can always be 
traced to either the use of un- 
suitable sugar or improper 
temperature of the curing 
room. 

Beet Sugar and Glucose 
Sugar will never do for curing 
meat. It must be Cane Sugar, 
and the Eefined, Granulated 
Cane Sugar is the best, be- 
cause the impurities have been 
taken out. 

fjl-, - -n -ii^|» --■ However, even if Pure Gran- 
^MP I B R I M r ula^ted Cane Sugar is used and 

temperature of the Curing 
Room is too high, the brine is liable to turn ''Ropy" 
anyway. It is, therefore, absolutely necessary for any- 
one who intends to cure meat in sweet brine, to use the 
proper kind of sugar and cure in the proper tempera- 
ture. Otherwise, the results will not be satisfactory, 
no matter what kind of a curing agent is used. 

In buying sugar for curing purposes, it is advisable 
to order it from the wholesale grocers or from the 
manufacturer, and have it guaranteed to be Pure 
Granulated Cane Sugar put up Especially for Pre- 
serving Purposes. This grade of sugar is on the 
market and is used for 'preserving fruits, and is the 
best kind of sugar to use for curing meats. 

If brine has become ropy in a curing package and 
it is desired to use that package again, it is abso- 
lutely necessary to thoroughly scald out such pack- 
age, and it is well to use Ozo Antiseptic Washing 
Compound for that purpose, so as to destroy the germs 
of fermentation which are sure to be in the pores of 
the wood. Otherwise, the unclean package will cause 
the fresh brine to turn ''Ropy," even though it is 
made with the right kind of sugar and kept in the 
proper temperature. 



^SlfiSiE- 



ScE-O. 



BOILING THE BRINE. 

(Copyrighted; Reprint Forbidden.) 



Boiling the brine 
improves it some, but 
not enough to pay for 
the extra trouble it 
makes. We recom- 
mend boiling the 
water, if one has the 
time, as it purifies it. 
When there is rea- 
son to believe that 
the water is impure, 
or when it is known 
to be tainted with 
vegetable matter, the 
brine should always 
be boiled, and the im- 
purities will then 
float on the surface, 
and can be skimmed 
off. 



BOILING 
BRINE 




CLEANSING CURING PACKAGES. 

(Copyrighted; Reprint Forbidden.) 

All curing packages should be taken out of the 
cooler after the meat has been cured in them, and 
scalded and washed thoroughly clean with hot water 
and Ozo. Soda or Soda-ash may also be used, but the 
best results will be obtained with Ozo, which is a thor- 
oughly Antiseptic Washing Powder, and kills all germs 
which come in contact with it. Where Soda or Soda- 
ash is used, the packages are simply cleaned, but are 
not disinfected. When Ozo is used, however, the pack- 
ages are not only cleansed and purified, but are also 
sterilized and disinfected. When packages have been 
thoroughly cleaned, they should be put out in the sun 
and allowed to remain there for a day or two. The sun 
will thoroughly dry them, and the fresh air will leave 
them sweet and pure. 

82 



:o^ti'i ■0'^?5. Cj^a;-Oj?s;-.«.:^ 



SOME CAUSES FOR SOUR HAMS. 

(Copyrighted; Reprint Forbidden.) 

Sour Hams are sometimes caused by hanging warm 
meat in the same room in which the meat is cured. 
This should never be done. The warm carcasses raise 
the temperature of the curing room, thus causing the 
brine to get too warm. Under such conditions the 
meat is liable to sour in the brine. Furthermore, the 
brine is liable to absorb the odors from the warm car- 
cases, which of course is very objectionable. 

Many suppose that Hams sour from getting too 
much smoke, but such is never the cause, as Hams will 
not sour from over-smoke. Smoke aids to preserve 
Hams and cannot cause them to sour. When Hams 
sour in the Smoke House the cause must be traced to 
the fact that they are not properly and fully cured 
before going into the Smoke House, and the portion 
that* has not been thoroughly cured, which is generally 
close to the bone, has not been reached by the brine. 
In many cases, souring comes from imperfect chilling 
of meat before putting it into the brine; then again, 
the meat may not have been overhauled at the proper 
time and with the frequency which good curing re- 
quires. 

In order to prevent souring of Hams the various 
stages of curing must be carried out with the utmost 
care. In the first place, hogs should not be killed when 
overheated or excited, and after they have been scalded 
and scraped, they must be dressed as quickly as pos- 
sible, washed out thoroughly with clean water and then 
split and allowed to hang in a well ventilated room 
until partly cooled off. They should then be run into 
a cooler or chill room as quickly as possible and the 
temperature should be reduced to 32 to 34 degrees 
Fahrenheit. They should be allowed to thus chill for 
48 hours. When hogs are properly chilled after cur- 
ing, the temperature of the inside of the Ham or 
Shoulder will not be more than several degrees higher 
than the cooler. After being thoroughly chilled, the 
Hams must undergo the various processes which will 
be found in other pages of this book which give direc- 
tions for the curing of Hams and Shoulders. When 
these directions are closely followed, there will never 
be trouble from sour Hams. 

83 



B.I-IE 






Sc cza. 




HAMS AND SUPERIOR HAMS. 

(Copyrighted; Reprint Forbidden.) 

There seems to exist some doubt 
in the minds of butchers as to 
whether one Ham can be cured to 
better advantage than another, 
basing their opinion upon the fact 
that all packers have two grades 
of Hams, one of which is called 
of superior quality. Doubt has 
been expressed as to whether one 
piece of meat taken from the hog 
will make any better pork than 
that taken from another. This 
doubt should not obtain and 
could hardly exist in the minds of 
anyone who has carefully inves- 
tigated the modern methods of 
packing. If such a person were 
to stand by the side of a Ham trimmer in a packing 
house and examine each Ham as it comes from the 
trimmer, he would be at once convinced as to the error 
of his opinion. There would be noticed a vast differ- 
ence in the quality of Hams, even in their fresh state. 
Many Hams are of very coarse grain, especially those 
that come from boars, stags and old sows, while many 
other Hams are large and too fat. Those that come 
from poor, scrawny hogs are too small and thin, and 
this differentiation exists regardless of the grade or 
the experience in buying different lots of hogs. Per- 
haps there is no animal which varies so much in qual- 
ity and condition of meat as the hog, and he fully 
represents or reflects the quality of the food from 
which he is made, or the results of wise or unwise 
feeding. Furthermore, Hams will vary in quality even 
after they have been graded; some medium size Hams, 
which is the size usually picked for the finest cure, arc 
of much better quality than others. This will be readily 
admitted when it is remembered that a Ham may be of 
proper weight, but it can also be too fat for its weight, 
it can be too lean, it can have a coarse thick skin, 
the meat can be coarse in grain or it may be properly 
graded as to size, but come from an old, worn-out 
sow. Under such circumstances, it is not only neces- 
sary to cull the Hams, but to recull them, until the 
different grades are divided as to quality. 

84 



C H I C J^Cj □ -LJ. S. -S.. 



A fourteen to sixteen pound Ham from a young bar- 
row with a fine, thin, white skin which is not too fat 
or not too lean, and possessing a nice, fine grained meat 
is fully up to grade and is taken for the superior qual- 
ity of Hams. Therefore, a Ham of this description is 
superior in quality even before it goes into the brine 
for curing, and it is very easy to understand that when 
such a quality of Ham is carefully cured, for just the 
proper length of time, it will be far better than the 
ordinary run of Hams. Furthermore, the quality of the 
Hams may be deteriorated in many ways. For in- 
stance, the fourteen to sixteen pound Ham is fully 
cured in from sixty to seventy days, but if a packer 
has put up a large quantity of better grade Hams 
which gives him a surplus, he will hold them in the 
brine from ten to twenty days longer after they have 
been fully cured, and if they are thus kept in the 
brine for this additional period, they may become too 
salty and their fine flavor is lost. Under such cir- 
cumstances the Hams must be taken out of the brine 
and smoked, or must be stored in a low temperature 
for ten or twenty days longer, but the moment they 
are kept beyond the full curing time they are not as 
good as when taken out of the cure at the moment 
they are fully cured. Furthermore, if a large quan- 
tity of the superior quality of Hams have been smoked 
and they are not disposed of rapidly enough, they 
begin to lose in appearance, and must again be culled 
and sold with the cheaper grade of Hams. If they 
are kept in brine longer than is necessary, they must 
also go into the cheaper quality. 

It is, therefore, plain to be seen that what is known 
as the superior quality is the best Ham that the packer 
can turn out. As stated, the Hams are superior before 
they are cured. They are properly kept all through 
the process of curing, and the moment they are fully 
cured they are taken out^ smoked and sold. It is only 
by handling Hams in this manner that it is possible to 
maintain a grade of superior quality. All Hams can- 
not be handled in this way, owing to the fluctuation of 
supply and demand, but the packer aims to keep them 
fully up to superior grade by a frequent and dis- 
criminating culling. This should convince anyone in 
doubt upon this question that they are erroneous in 
supposing that all hams are alike, and that all hog 
meat is pork, when, in fact, it has various grades of 
quality. 

85 



n=wi*=*mm=*=i 



Sc CD. 



HOW TO SMOKE PICKLE-SOAKED MEAT. 

(Copyrighted; Reprint Forbidden.) 

It sometimes happens that butchers leave their Hams 
in brine too long and they become pickle-soaked. Once 
in this pickle-soaked condition, it is well known that it 
is a very diflicult matter to smoke the Hams, because, 
even though they are sweet when they go into the 
Smoke House, they will come out sour. Hams should 
not be left in brine over ninety days, and at the very 
outside not more than one hundred days, unless they 
are put into a freezer and kept at a temperature of 
28 degrees, at which they can be kept as long as de- 
sired. But it is frequently the case that they are left 
in pickle five or six months in an ordinary cooler. 
Hams thus over-pickled cannot fail to cause trouble in 
the Smoke House, and we would advise that all Hams 
that have been left in the brine for such a long time 
should be washed off in warm water after first letting 
them soak in cold water 2 to 4 hours. They should 
then be hung up to dry and kept in a well ventilated 
room where the temperature is not too high. A room 
in which the circulation of air is good and which can 
be well ventilated by opening the windows and doors, 
and which does not rise in temperature above 60 to 
70 degrees, would answer the purpose for drying out. 
It will do no harm to let the Hams hang two or three 
weeks before smoking. They can then be put in the 
Smoke House and smoked gently, using as little heat 
as possible. For the purpose of this light smoking, 
it is best to use sawdust instead of wood, or mostly 
sawdust, and a small amount of wood, in order to 
reduce the heat. The Smoke House should also be 
constructed in such a way that it can be sufficiently 
ventilated to let cool air into it and thus make sure 
of a cool smoke. If Hams are smoked under such 
conditions, they should come out of the Smoke House 
without souring. 

The souring of pickle-soaked Hams is due to the 
brine fermenting in the Hams when they are placed 
in the warm Smoke House. Hence the advisability of 
drying out the Hams well before placing them in the 
Smoke House, and of smoking them in a cool smoke. 
When Meat has been in brine a very long time and 
has become pickle-soaked, and is afterward soaked in 
cold water, the greatest of care must be taken not to 

86 



C2 Hri EJ^a ES O, U. SJ -a. 



keep it in cold fresh water too long, otherwise the 
meat will absorb more moisture. It is also a good plan 
to soak Meat in cold water that has been in brine 60, 
70 or 80 days. When Hams are fully cured, the strength 
of the brine may be reduced somewhat, after which 
the Hams may be permitted to remain in the brine 
about 30 days longer. Hams are fully cured in 70 
days, and may be allowed to remain in a weaker brine 
30 days longer, but no longer. After 30 days they must 
be taken out of this reduced brine, and, if it is so 
desired, they may be kept in a low temperature two 
or three weeks longer before smoking, but at the end 
of that time they must be smoked. 

CLEANING LARD TIERCES. FOR CURING 
PURPOSES. 

(Copyrighted; Reprint Forbidden.) 

As is well known. 
Butchers experience a 
great deal of trouble 
when they use second- 
hand lard tierces for 
curing meats, owing to 
the fact that the lard 
soaks into the pores of 
the wood, where it be- 
comes tainted and ran- 
cid. No amount of wash- 
ing or scalding will thor- 
oughly disinfect such 
tierces or make them as 
good as new. The lard 
is run into the tierces 
while it is hot and the 
fat naturally soaks very deeply into the wood. After 
these tierces are emptied and are used for curing pur- 
poses, the old lard remains in the pores and becomes 
rancid and contaminates the brine and also the meat. 

It is a fact that many Butchers use old lard tierces 
for curing purposes and neglect to thoroughly clean 
them; and even if they have been well cleaned, it is 
well known that, notwithstanding every precaution 
taken, there is still left in the tierces a taint which 
affects the flavor of the meat. 




87 



B. h: e l^l-e: r^ Sc c d. 



To sweeten and thoroughly disinfect lard tierces so 
they may be used for curing purposes, make a fire- on 
the inside of the tierce, with paper, so that the lard 
adhering to the inside of the barrel will catch fire; 
then lay the tierce down and roll it slowly, so the 
entire inside of it will catch fire. Let it burn until 
the staves are pretty well charred, then turn the tierce 
bottom-side-up, which will extinguish the fire and leave 
the smoke on the inside of the tierce; leave the tierce 
in this position until it is cool. 

By this simple method, tierces which have contained 
lard can be made sweet and maj be used for curing 
any kind of meat. 

WHY BONE SCRATCHES CAUSE BLOOD 

POISON. 

(Copyrighted; Reprint Forbidden.) 

Butchers very often have severe running sores as a 
consequence of small bone scratches, scratches from 
saw teethj from nails or hanging hooks which have 
been in contact with meat or fat for some time. The 
reason that such slight injuries may produce serious 
consquences is as follows: 

The air is full of all kinds of disease germs. These 
germs develop and multiply very rapidly when they 
are brought in contact with a suitable material on 
which to develop. Albumen, such as is contained in 
fresh meats of all kinds, is the most favorable ma- 
terial for their growth and development that exists. 
As soon as a beef is killed, on all portions of the car- 
cass that remains moist, millions of these germs settle 
and begin to breed. Within a very short time, these 
germs have multiplied and have become teeming col- 
onies of the various kinds of germs causing disease. 
Now, in case, for instance, the back bone of a beef 
which has been exposed to the air has a sharp frag- 
ment of bone projecting from it and this splinter 
either pierces the skin or makes a scratch on the 
butcher's hand: In such case, if the wound is not 
given immediate and proper attention, all the condi- 
tions necessary for the development of a case of blood 
poisoning are present, or it may be one of the milder 
forms of germ invasion which would only produce a 
festering and troublesome sore. In any case, it would 
only depend upon which germ was the predominating 
one in this particular piece of bone or saw tooth, or 



C HI C -?5.G- □. XJ. S. J=L. 



other agent by which the scratch was received. 

Butchers are so constantly exposed to this kind of 
danger that they should always keep at hand the 
proper materials for immediately sterilizing such 
wounds, which consists in the application of such ma- 
terial as will reach and destroy all such germs without 
injuring the exposed tissues. If such wounds are 
properly and promptly attended to, they will heal very 
quickly and will never produce either blood poison nor 
the unsightly sores which are such an annoyance and 
cause so much suffering to many butchers. The proper 
method of handling all scratches, cuts or other in- 
juries received in butcher shops, or around where meats 
are handled^ is as follows: 

First. — Dissolve one teaspoonful of Asepticine in a 
pint of hot water and thoroughly wash the injury 
with this Antiseptic Solution. Endeavor to remove by 
this washing and bathing all the fragments of bone, 
dirt, dust, etc., from the wound, and to have this so- 
lution reach all the surfaces of the wound, particularly 
the bottom of the scratch, cut, etc. Then spread 
Purple-ine Ointment on a piece of muslin sufficiently 
large to cover the injury and for a considerable area 
all around the injury, and apply this, slightly warmed, 
to tlie surface. Next, cover this with a piece of ab- 
sorbent cotton and wrap up with a bandage, so the 
dressing will remain in place. This dressing should be 
changed twice a day, so as to remove any fragments 
of bone or dust that might have been neglected in the 
washing, also whatever slough is necessary to be sep- 
arated in order for perfect healing. When the dressing 
is changed, if there be any pus or other discharge, the 
wound should always be washed with a solution of 
Asepticine, made up in proportions of one teaspoonful 
to the pint of hot water, followed by a fresh dressing 
of Purple-ine. 

Wounds treated in this manner will be free from 
danger, will give very little pain or discomfort, and 
will heal promptly and thoroughly. Purple-ine is the 
best salve, that can be produced, for all kinds of dis* 
charging wounds or sores. It draws out the products 
of inflammation, separates and draws out any foreign 
bodies or poisonous materials, and favors prompt and 
thorough repair. For particulars concerning Purple-ine 
and Asepticine, see advertising pages at the back of 
this booklet. 

89 



'— i^-^^' 






MEASLY PORK. 



(Copyrighted; Reprint Forbidden.) 



This subject is of impor- 
tance to all butchers, be- 
cause they should be able 
to at once recognize the 
flesh from any animal suf- 
fering from this disease, 
and should take steps to at 
once destroy the parasites 
with which it is infested, 
lest some other animal may 




Figf. 1. 



become infested and spread the disease indefinitely. 
The gristly, hardened, light colored blotches in the lean 
portions of pork from a hog that has been suffering 
from Measles consist of little cysts or sacs, in which 
are contained minute Tape Worms, ready for develop- 
ment in any human being that partakes of such pork. 
See Fig. 1. This variety of tape worm is known as 
Taenia Solium, and the cysts are known as Cysticercus 
Cellulosoe. When such pork is eaten by a human be- 
ing, unless it has been boiled for a suflS.eient length of 
time to destroy the life of the egg, the sac walls are 
digested in the stomach, the warmth of the body causes 
the rapid development of the worm, which adheres by 
means of its tentacles to the mucus membrane of the 
upper portion of the intestine, and a tape worm rapidly 
develops in the victim, producing any or all of the 
symptoms that this horrible infection inflicts on its 
victims. 

To recognize a Measly Hog before it is killed is not 
usually a difficult matter. When a hog is first taken 
with Measles, the symptoms are much the same as 
when it is taking Cholera. There is always an erup- 
tion, which begins behind the shoulders and extends 
first along the sides and finally invades the whole body. 
If the hog is slaughtered while suffering from the 
acute stage of the disease, it may not have become at 
all reduced in flesh, but after scalding the skin will 
be found covered with spots of discoloration, possibly 
involving the entire body. In the dressed skin, these 
are bluish or blackish discolorations of the skin, but 
are not raised above the level of the surrounding skin. 
If the hog has passed the acute stage, these diseolora- 



90 



c til (r;^?5.e3a; x-T svi?^. 




tions will have faded away, but the skin will have^ 
pitted and hardened spots all over it, like the hog had 
been broken out with Smallpox. 

In the pork that is cut up, the Measles are found 
only in the lean meat, and they form small gristles 
of hardened, whitish shining masses. A butcher who 
has ever cut on a Measly hog will not need to be 
told the peculiar feel of his knife being partially 
arrested by these tough gristly masses, which may be 
encountered in any of the lean 
portions of the hog, and in 
fact are usually well scattered. 
The appearance of the measly 
patches in a Pork Loin is very 
well shown in the illustration 
Fig. 1. In the ne-t illustra- 
tion, Fig. 2, the microscopical 
appearance of a '^Measle" 
after it has been acted upon 
by the heat of the stomach 
and the coat enclosing the 
miniature and developing Fig. 2.— showing young Tape 
worm has been partially di- Worm, magnified 500 times, 
gested away. It must be remembered that these worms 
develop rapidly when the cysts enter the stomach, so 
that within a few hours the sac is digested off and the 
small tapeworm is on its way to a proper location for 
its attachment in the small intestine, where some of 
them have been known to attain a length of sixty 
feet. 

It is the duty of a butcher whenever he finds that 
he has a Measly hog on his hands, or any Measly 
pork, to destroy its danger first by prolonged boiling 
at a high temperature, so as to entirely and thoroughly 
kill all the cysts, and then the meat should be de- 
stroyed. Otherwise, any animal that eats such meat 
becomes a danger in the community, because one ani- 
mal suffering from the disease will throw off infectious 
material enough to infest many herds of hogs and 
other animals, by polluting water supplies and con- 
taminating foods that other animals may eat. It must 
not be forgotten that curing meats does not in any way 
destroy these eggs. Hams, bacon and other cured 
meats are in fact the most frequent means by which 
people acquire Tape Worms, because many people pre- 
fer such meats cooked rare. 



91 



B. I-I E 



Sc CO. 




TRICHINA. 

(Copyrighted; Reprint Forbidden.) 

Fig. 3 shows a Trichina en- 
capsuled in a muscle and will 
give some idea of the appear- 
ance of this parasite when im- 
bedded in muscle fibers. The 
Trichina in hogs does not give 
such clear evidence of its pres- 
ence, either in the way of con- 
stitutional symptoms or erup- 
tion. The deposits are usually 
where the tendons join the 
muscles, and may be in any 
portion of the hog's carcass. Fig. 3.— Showingr the young 
The cysts are small, but large Trichina magnified looo times. 

enough to be made out as small, glistening, white 
sacs, hard to the feel, and when cut through they often 
give a gritty sensation in drawing the knife across 
them. 

The Trichina is also liberated in the stomach by 
having the sac digested off, and the released parasite, 
which is like a minute thread, attaches itself in the 
intestines and begins to throw off spores, which de- 
velop, pass through the intestinal way while yet of a 
microscopic size and find their way to the general cir- 
culation, finally being deposited in muscle tissue of 
the hog at the junction of a tendon and muscle. The 
muscles of the larynx, in the throat, seems to be a 
favorite location for these young. The disease when 
contracted from Trichinous Pork is a very puzzling 
one, and no treatment offers much relief. Many of 
its sufferers die early in the disease, and of those who 
recover many are never restored to perfect health. For 
this reason, butchers should be always watchful for 
any evidence of Trichina in pork and should destroy 
it without hesitation if there is any likelihood of it 
being infected. Moreover, all pork should always be 
thoroughly cooked before being eaten, to guard against 
these diseases. 



92 



cHic-y^-ca. -u.s.j^. 



BRINE ABSORBS FOREIGN ODORS. 

(Copyrighted; Reprint Forbidden.) 
Warm carcasses of meat should never be put into a 
cooler where meat is being cured in open vats, as the 
cold pickle will absorb the impure animal heat, and 
odors which these carcasses give off. Never allow sour 
pickle of any kind to remain in the curing room, as 
cold brine or water will absorb all foreign odors. To 
demonstrate this, take a glass of cold water, set it 
on a table next to a glass of tainted brine, and cover 
both with a bucket or pan; allow them to remain over 
night, and the next morning the cold water will have 
the same odor as the tainted brine. This will easily 
prove how meat can be tainted when curing in open 
tierces or vats, if anything sour or spoiled is in the 
cooler; therefore, curing rooms must be kept as clean 
as possible. 

HOW TO PURIFY AIR IN COOLER. 

(Copyrighted; Reprint Forbidden.) 

Freshly slaughtered meats hanging in coolers, nat- 
urally give off a certain amount of odor. This is very 
much added to if the drippings are allowed to fall on 
the floor where they are absorbed and in time undergo 
decomposition. Great care should be taken to keep the 
air in coolers sweet and pure, as otherwise meats and 
other contents of the cooler will absorb enough of the 
stale and rancid smells to very much lower their qual- 
ity. In coolers where curing is done, if the air is 
bad, the odor will be absorbed by the brine, making 
the meats in cure taste stale and rancid. 

Coolers should be thoroughly cleansed as often as 
possible. The best method of doing this is to use 
Ozo Washing Compound dissolved in hot water, to 
wash off the floors and walls. This Will remove the 
grease and other soil better than anything else known. 
Then the entire cooler should be washed out with a so- 
lution of Freeze-Em^ one tablespoonful to each gallon 
of hot water. This solution of Freeze-Em will kill all 
germs of decomposition and their spores. Then, if pos-- 

93 



B, H. E i^^se:^?. Sc ei: a. 



sible, the cooler should be thoroughly aired before 
re-filling. 

If these directions are followed, the air in the cooler 
will always be sweet and pure, free from germs and 
odor, and meats and other articles of food contained 
in the cooler will not easily become stale nor absorb 
odors. The cost is almost nothing and the difference 
it makes in the keeping of food products will be a 
surprise to those who have not given it a trial. 

DEODORIZING AND DISINFECTING 
SLAUGHTER HOUSES. 

(Copyrighted; Reprint Forbidden.) 

Especially during warm weather, unless a reliable 
deodorizer is used on all slaughter-house offal, it will 
sometimes become very offensive, and easily may be- 
come a nuisance in the neighborhood. 

Slaughter pens and the floors of dressing rooms 
should be washed every day as soon after the killing 
'is finished as possible, and nothing will cleanse the 
floors so thoroughly and quickly as Ozo Washing Com- 
pound. All floors should be washed off, after being 
cleansed, with a solution of Deodorine, one teaspoon- 
full to each gallon of hot water. This will quickly de- 
stroy all odors and will thoroughly disinfect the 
premises. All piles of manure and other slaughter- 
house refuse should be sprinkled freely with the same 
strength solution of Deodorine, which will prevent the 
development of foul and offensive odors, which other- 
wise would develop before such refuse could be re- 
moved. 

Waste pipes and drains leading from slaughter houses 
should be flushed at the close of the day's operations, 
with several gallons of a solution of Deodorine, one 
to two teaspoonfuls to each gallon of boiling hot 
water. This will thoroughly disinfect the sinks and 
sewers leading from the slaughter house, and will pre- 
vent the development of unsanitary and disease breed- 
ing gases in the sewer mains as well as the waste pipes 
leading directly from the slaughter house. For a de- 
scription of Deodorine see page 282. 

94 







.-^Ur^ 



A CHEAP TEMPORARY SMOKE HOUSE. 

(Copyrighted; Reprint Forbidden.) 



This illustration will give 
some idea of how a tempo- 
rary smoke house can be 
rigged up with very little 
trouble, which will answer 
the purpose nicely. 

Very often it becomes 
necessary for a butcher to 
re-smoke some bologna that 
has been shipped to him 
from a packer, and it is 
sometimes necessary to re- 
smoke Hams and Bacon. 
Also, a butcher will often 
want to cure a small quan- 
tity of meat and would like 
to smoke it. 



When butchers who are ■ ■ I-i': 
not equipped with a smoke 
house have to do this, they 
may be at a loss to know what to do. 

Take a clean sugar barrel and knock out the bot- 
tom; then set the barrel on top of a box about four 
feet long, one or two feet high and as wide as the 
barrel. If a box of this shape cannot be obtained, a 
large dry goods box will answer. Bore auger holes 
through the box under the barrel, to let the smoke 
through. Get a large piece of tin, galvanized iron or 
sheet iron, about one foot wide and 2 feet long and 
bend it into the shape of a pan, or take an old roast- 
ing pan. Dig a hole in the ground at the front end of 
the box, so fire can be put onto this piece of tin, sheet 
iron or pan and then shoved under the box with the 
fire on it. After the fire is shoved under the box, 
place a board over the hole. All crevices must be 
banked with dirt around the box, to keep the smoke in. 

The meats to be smoked should be hung on sticks 
with long strings on them, so as to let them down to 
about the middle of the barrel. Cover the barrel up 
with a gunny sack, so as to let a draft pass through 
and still retain the smoke in the barrel. 

This makes a first class temporary smoke house with, 
very little trouble and expense. 



95 



B.EiE 



^ES 



ScGO. 



HOW TO KEEP HAMS, SHOULDERS, BA- 
CON, DRIED BEEF, AND ALL KINDS OF 
PICKLED MEATS IN BRINE FOR A 
YEAR OR LONGER. 

(Copyrighted; Reprint Forbidden.) 

All kinds of pickled meat after it is fully 
cured, if stored in a cooler in which the temperature ia 
kept down to 28 degrees can be kept in this cooler for 
a year, or even longer, and when removed will come out 
similar to fresh cured meat. During the time when 
Hams and other meats are low in price, they can be 
stored in a freezer, and kept there until such a time as 
they are in greatest demand and will sell at the high- 
est price. This enables the packer to reap a larger 
profit. At a temperature of 28 degrees, the meat will 
not freeze after it is cured, and the brine of course 
does not freeze, as salt water will not freeze, at that 
temperature. When meat is taken out of such cold 
storage to be smoked, it should first be soaked for 
three to five hours in fresh water, then washed in 
boiling hot water and smoked the same as regular fresh 
cured meat. 

WASHING CURED MEAT BEFORE 
SMOKING. 

(Copyrighted; Reprint Forbidden.) 

Hams, Shoulders, Ba- 
con and all cured meats 
whether dry salted or 
cured in brine, should 
be washed in hot water 
and scrubbed with a 
brush before being put 
into the smoke house. 
This is very important, 
as the meat thus 
scrubbed will come out 
of the smoke looking 
much better. The water 

should be as hot as the nrrnnr n^Jfll/'l^m 

men can work with The OtrOnL jNOnlNU 

hotter the water, the 

better the meat will look after being smoked. 




96 



CZaXCZJ^C^CD TU. S.-R.. 



YELLOW WASHING MEATS. 

(Copyrighted; Reprint Forbidden.) 

There is still some demand for Yellow-Washed 
Hams. A Yellow-Wash for a packing house should 
be made according to the following formula: — 

500 lbs. of Barytes. 

25 lbs. of Eye Flour. 

10 lbs. of Pure Chrome Yellow. 

20 lbs. of Glue. 

This quantity will make enough Yellow- Wash to 
cover 1,200 to 1,300 Hams, and persons desiring smal- 
ler quantities can make the proportions accordingly. 

First: — The glue should be soaked over night in cold 
water and the next day boiled until it is all dissolved. 

Second: — Take a large bucket and mix Chrome Yel- 
low in water thoroughly until all the lumps are broken 
up, then add the 25 lbs. of Eye Flour and sufficient 
water until the Chrome Yellow and Eye Flour are 
mixed into a thin creamy paste. 

Third: — Put the 500 lbs. of Barytes in the yellow-^ 
wash tub and add sufficient water to mix it to the con- 
sistency of a thick cream. 

Fourth: — Next add the dissolved Flour and Chrome 
Yellow to the 500 lbs. of Barytes and mix it thor- 
oughly. After it has been well mixed, add the glue 
and then mix thoroughly again. 

If it is convenient to do so, put a steam hose into 
the yellow-wash and heat it until it begins to boil. 
This will make a much better yellow-wash than if 
it is not boiled, but the boiling is not absolutely 
necessary. 

To yellow-wash Hams they should first be wrapped 
in heavy paper, then sewed in a thin muslin cover. 
Then dip the covered Hams into the yellow-wash and 
hang them up. Take a brush and smooth or rub off 
all the surplus yellow-wash so that it will not run or 
drip. The labels can be put on while the yellow-wash 
is soft, but a neater way is to put them on with paste 
after the yellow-wash is dry. 

97 



B.I-I 



DRY SALT MEATS. 

Short Ribs (Eegular) are made from the sides of 
the hog, between the Ham and Shoulder, having the 
loin and ribs in, and backbone removed. 

Extra Short Ribs are made from the sides of the 
hog, between the Ham and Shoulder, with loin taken 
out, but belly ribs left in. 

Short Ribs (Hard) are made from the sides of the 
hog, between the Ham and Shoulder, having the loin, 
ribs and backbone in. 

Short Clears are made from the sides of the hog, 
between the Ham and Shoulder, having the loin in, 
and ribs and backbone removed. 

Extra Short Clears are made from the sides of the 
hog, between the Ham and Shoulder with loin and 
all bones taken out. 

Long Clears are made from sides. Ham being cut 
off, but Shoulders left in, back bone and ribs removed, 
shoulder blade and leg bone taken out, and leg cut 
off close to the breast. 

Extra Long Clears are made from sides, Ham being 
cut off, back bone, loin and ribs removed. Shoulder 
blade and leg bone taken out and leg cut off close 
to the breast. 

Short Clear Backs are made from the backs of hogs 
with the loin left in, but ribs and backbone re- 
moved; also known as Lean Backs and Loin Backs. 

Short Fat Backs are made from the fat backs of 
prime hogs, being free from lean and bone, and prop- 
erly squared on all edges. 

Dry Salt Bellies are made from medium size hogs, 
cut square and well trimmed on all edges, with ribs 
left in. 

Dry Salt Clear Bellies are made from medium size 
hogs, cut square and well trimmed on all edges, with 
ribs taken out. 

98 



czmic-SLDa. U.S.J^. 



HOW TO CURE DRY SALT SIDE MEATS. 

(Copyrighted; Reprint Forbidden.) 

First — Thoroughly chill the hogs so they are firm 
and solid. This will require letting them hang in the 
cooler after they are killed about 48 hours. Should 
the sides not be perfectly solid and thoroughly chilled, 
when cut up, spread them on the floor of a dry cooler 
for 24 hours, which ought to be long enough in a 
fair cooler to thoroughly chill them. 

Second:— Make a tub of brine, using 15 lbs. of salt 
and 1 lb. of Freeze-Em-Pickle to each 5 gallons of 
brine. 

Third: — Take a pickle pump, and pump some of the 
above brine into the sides along the backbone, being 
careful to get it all through the thick part. 

Fourth: — Dip the sides into the tub of brine, and 
then lay them on a table or trough and rub thor- 
oughly with dry salt. They must be dipped in brine, 
so that the Freeze-Em-Pickle will get all over the 
meat, and so the salt will adhere to the meat. 

Fifth: — Clean the floor in the cooler or curing room 
with Ozo Antiseptic Washing Compound; spriakle the 
floor lightly with salt; and then pile the sides one 
on top of the other with the meat side always up. 
Between each side spread a layer of salt, and see that 
all parts of the meat are covered with the salt. The 
more salt put on it, the better. 

Sixth: — Five days after salting the sides, shake 
off the salt, and pump them again in the same man- 
ner as when first salting; dip into the vat of brine, 
and dry salt again; then stack up the same as in 
the first instance, putting salt between each layer, 
and repeating this overhauling every ten days until 
the sides are cured. 



99 



B.ME ll.e:i=^ Sc ca. 



HOW LONG TO CURE DRY SALT SIDES. 

(Copyrighted; Reprint Forbidden.) 

Light sides will fully cure in from 30 to 35 days, 
and should be resalted three times, which with the 
first salting received by them, will give them four 
saltings during the curing period. These saltings are 
given on the first day, the fifth day, the fifteenth day, 
and the twenty-fifth day. 

HOW LONG TO CURE HEAVY DRY SALT 

SIDES. 

(Copyrighted; Reprint Forbidden.) 

Heavy sides will be fully cured in from 50 to 60 
days, according to size, and should be resalted five 
times during the curing, as follows: The first day, 
the fifth day, and then every ten days. After 45 
days, the meat need not be rehandled, and can then 
remain in the cooler piled up, as long as one wishes 
to keep it. It should not be taken out of the cooler, 
however, until it has been in salt 50 to 60 days, 
according to the season of the year. 

TEMPERATURE OF COOLER FOR DRY 
SALTING. 

Full information as to the temperature of the 
cooler for dry salting will be found on page 46 under 
the head ''Temperature.'^ 

DRY SALT CURING BY BUTCHERS WHO 
HAVE NO ICE MACHINE. 

Small butchers, who have no ice machines, and 
simply use an ice box for a cooler, must use the 
greatest care to see that the meat is well chilled be- 
fore salting, and they must also use plenty of salt. 
For the special benefit of small butchers, we will say 
that we fully realize the conditions which surround 
them, and we are well aware that they cannot get 
the temperature in an ice box as low as with an 
ice machine; but nevertheless, they can always cure 
meat with the Freeze-Em-Pickle process, and get bet- 
ter results than they can by curing meat in any other 
way. 

100 



CHICJ^CtD u.s.j^. 



DESCRIPTION OF BARRELED PORK. 

Mess Pork is made from the sides of well-fattened 
hogs, split through the backbone, and cut in strips 
about six inches wide. 

Mess Pork Short Cut is made from the backs of 
prime hogs, split through the backbone, backbone 
left in, and bellies taken off; cut into pieces six 
inches square. 

Clear Back Pork is made from the fat part of 
the backs of prime hogs, being free from lean and 
bone, even in thickness, and cut into pieces about six 
inches square. 

Family Pork Lean is made from the top of shoulders, 
when cut into California Hams. It has one-half 
of the blade bone in, and is about two-thirds fat, 
and one-third lean. 

Clear Bean or Butt Pork is made from the fat 
cheek or jowl, cut square. 

Clear Brisket Pork is made from the Briskets of 
prime medium weight hogs, ribs removed and pieces 
cut about five inches wide. 

Rib Brisket Pork is made from the Briskets of 
prime medium hogs, ribs left in, and cut into pieces 
about five inches wide. 

Loin Pork is made from the end of the back next 
to the Ham, with both lean and fat, and has a portion 
of the tail bone in. 

Pig Pork: Light selected boneless Bellies cut into 
five inch pieces, trimmed square. 

Belly Pork: Selected heavy weight Bellies, cut into 
five inch pieces, with ribs left in. 

Extra Short Clear Pork is made from the sides of 
hogs, with the loin and backbone removed, and the 
Belly ribs left in, cut into strips five inches wide, 
squared at each end. 

Lean End Pork is made from selected medium weight 
Rib Bellies, cut into strips five inches wide. 

101 



DIRECTIONS FOR CURING BARRELED 
PORK. 

(Copyrighted; Reprint Forbidden.) 

Never pack more than 190 lbs. of pork in an 
ordinary pork barrel. 

First: — ^If it can possibly be obtained, it is always 
best to use coarse rock salt, or coarse evaporated 
salt, wMch is made especially for this purpose; but if 
coarse salt cannot be obtained, any salt will answer the 
purpose. In packing it is necessary to use 35 lbs. of 
salt for each barrel, over and above the salt used in the. 
brine. 

Second: — Take a perfectly clean pork barrel, and 
throw three handfuls of salt on the bottom of the 
barrel. 

Third: — ^Put in a layer of pork; throw three hand- 
fuls of salt over this layer. 

Fourth: — Keep packing layer after layer, until the 
190 lbs. of pork are packed in the barrel, and while 
packing put three handfuls of salt over each layer 
of the pork. 

Fifth: — The following are the proper proportions 
for brine for 190 lbs. of pork: Put 10 gallons of 
cold water in a keg or tub; dissolve in this water 2 
lbs. of Freeze-Em-Pickle and 30 lbs. of salt. Stir 
this well until it is all dissolved, and then pour the 
brine over the pork which has been packed as above 
directed. 

Sixth: — ^If the barrels are to be headed up, head up 
first, and then put in the brine through the bung 
hole. 

TEMPERATURE FOR BARRELED PORK. 

(Copyrighted ; Reprint Forbidden.) 

It Irf necessary that the greatest care should be 
exercised not to let the pork freeze while curing. 
Brine for barreled pork will not freeze at the freez- 
ing point of water, but the meat in the brine will 
freeze, and will not cure if the temperature is lower 
than the freezing point for any length of time. See 
instructions as to Temperature to be found on page 46 

102 



CZ M I C .a C3- □. O. S. j^. 



— ^^—i— — — — rf 

BARRELED PORK NEED NOT BE 
OVERHAULED. 

(Copyrighted; Reprint Forbidden.) 

Barreled Pork when packed in accordance with 
these directions with Freeze-Bm-Pickle and salt, and 
then stored in a cooler, will never spoil, but will cure 
with a most delicious flavor. It is not necessary that 
barreled pork should be overhauled; overhauling is 
required only for dry-salt and sweet-pickled meats. 
After the pork is fully cured, which will vary accord- 
ing to the size of the pieces, from 40 to 60 days, the 
pork can be shipped anywhere, into any hot climate 
and will remain in perfect condition without spoiling. 

Extreme care must be exercised to thoroughly chill 
the pork before it is packed; if animal heat is left 
in the pork, it will not cure properly, any more than 
will hams when they are put into brine, with the 
animal heat left in them. Good results when curing 
barreled pork, cannot be expected if the meat is not 
in proper condition when packed. 

DRIPPINGS FROM REFRIGERATING 
PIPES. 

(Copyrighted; Reprint Forbidden.) 



DRIPPINGS 
FROM PIPES 




Never allow the drip- 
pings from refrigerating 
pipes along the ceiling, 
or from ice chambers, to 
drip into open vats con- 
taining meats while cur- 
f|| ing, as they will reduce 
the strength of the brine 
and make no end of 
trouble. 

Keep the cooler as 
dry and as clean as it 
possibly can be kept. A 
damp, dirty cooler breeds 
millions of germs. These 
germs affect the brine 
and the curing of the 
meat. 



103 



B. I-I E 



Sc ca. 




SWEET PICKLED 5PARE RIBS 



RECIPE FOR CURING SPARE RIBS. 

(Copyrighted; Reprint Forbidden.) 

For each 100 pounds of spare ribs make the brine 
as follows: 5- pounds of common salt, 1 pound of 
Freeze-Em-Pickle, 2 pounds of best granulated sugar 
and 5 gallons of cold water. 

Cure in this brine from 10 to 12 days. The tem- 
perature of the cooler in which the spare ribs are 
cured can be anywhere from 36 to 43 degrees, but 
it should not vary from this range of temperature. 
It is best to leave the spare ribs in the cure from 
10 to 12 days, though they will be cured suflS.ciently 
in 7 to 8 days. 

If the above method is carefully carried out, the 
result will be a fine, mild, sweet cure and not too 
salty. 

Before placing the spare ribs in the brine they 
should be handled in the same manner as hams and 
shoulders. In other words, they should be rubbed 
in half of the above quantity of salt, Freeze-Em- 
Pickle and sugar, and the mixed Freeze-Em-Pickle, 
sugar and salt that is left after rubbing should be 
used for making the brine. 

104 



CHI C-fLDa. O. S. -?5. 



BEEF TDNBUE5 




HOW TO CURE BEEF TONGUES. 

(Copyrighted; Reprint Forbidden.) 

First: — Cut the tongues out of the heads as soon 
as possible, and with warm water scrub off all the 
slime and dirt, with a stiff brush; hang up in a cooler 
on a hook at the gullet, to make the tongues thick in- 
stead of long and thin. 

Second:— Let them hang for at least 24 hours in a 
cooler. 

Third: — When the tongues are thoroughly chilled and 
firm, cut off the surplus fat and square the tongues 
at the gullet by trimming off all ragged pieces. 

Fourth: — Put them into a strong common salt brine 
to leach them, and leave them in this brine from 
10 to 20 hours. 

Fifth: — Take them out of this brine and rub the 
slime off the tongues and out of the gullet, and also 
rub the gullet with dry salt. 

Sixth: — If only a few tongues are to be cured make 
a barrel of pickle, as follows, and simply throw the 
tongues into it: For every 5 gallons of water, add 
1 lb. of Freeze-Em-Pickle, 2 lbs. of Pure Granulated 
Sugar, and 7 lbs. of Common Salt. 

105 



B.FIE X-JL.E:R. ScCZD. 



Seventh: — Where large packers wish to pack tongues 
in tierces, the tongues should be handled as follows: 
Weigh out 285 lbs.; then mix together in a box or tub 
the following: 

3 lbs. of Freeze-Em-Pickle. 
6 lbs. of Best Granulated Cane Sugar. 
21 lbs. of Salt. 

Eighth: — Eub each tongue with some of this mix- 
ture and pack as loosely as possible in the tierce, 
using about one-half of the mixture of Freeze-Em- 
Pickle, Sugar and Salt for rubbing, and the other 
half for making the brine. It will require between 
14 to 15 gallons of brine to fill the tierces, some 
tierces vary in size, therefore dissolve the balance 
of the mixture of Freeze-Em-Pickle, Sugar and Salt in 
about 14 gallons of water, and pour over the tongues, 
should the tierce hold more simply add enough cold 
water to cover all the meat as the right amount of salt 
has already been added. 

Ninth: — If the tierces are to be headed up, the 
heads should be put in, and the brine should be poured 
into the tierce through the bung hole. The overhaul- 
ing of tongues is just as important, as is the over- 
hauling of hams and shoulders. They should be over- 
hauled in the same manner, and the same number of 
times. By reference to directions for curing hams 
and shoulders, which will be found on previous pages, 
all the necessary instructions can be followed. To give 
the tongues a proper flavor, they ought to cure from 
50 to 60 days. 

GARLIC FLAVORED BEEF TONGUES. 

(Copyrighted; Reprint Forbidden.) 

Many like Garlic Flavored Tongues, and this desire 
can be fully satisfied by adding about two tablespoon- 
fuls of Vacuum Brand Garlic Compound to each tierce 
of tongues; add it to the brine before it is poured 
over the tongues. This will give them a most de- 
licious flavor which will be relished even by people who 
do not like fresh Garlic. 

106 



, U. S.R. 




HOW TO CURE HOG TONGUES. 

Hog Tongues should be handled and cured in ex- 
actly the same manner as beef tongues. The brine 
should be made of the same strength and in the 
same manner, and when so made, it will cure the 
hog tongues in about 30 days. The directions for 
curing Beef Tongues can be used for curing Hog 
Tongues in every particular. 



CURING BEEF CHEEKS FOR CANNING. 

(Copyrighted; Reprint Forbidden.) 

First: — The cheeks should be cut out of the head 
immediately after the beef is killed, all the fat should 
be trimmed off, and then the cheeks should be twice 
cut, lengthwise, through the outside muscles. 

Second: — They should be then thrown into ice water 
to which has been added some salt, and they should 
be allowed to remain there for an hour or two. This 
will draw out all the slime and blood. 

Third: — The cheeks should then be put on a coarse 
wire screen, or perforated galvanized iron pan 
placed in a cooler and spread out as thinly as possi- 
ble, so as to give them a chance to thoroughly chilL 
A thorough chilling in a cold cooler will require 24 
hours. 

Fourth: — The cheeks should then be salted, and 
packed into tierces j 285 lbs. should be put into each 
tierce. 

107 



B.K[EX-I_EI^ Sc CZa. 



Fifth: — Handle the cheeks as follows: For each 
285 lbs., mix in a box or tub, 3 lbs. of Freeze-Em- 
Pickle, 6 lbs. of Granulated Sugar and 15 lbs. of 
Common Salt. 

Sixth: — Then put 285 lbs. of cheeks on a table and 
take half of the mixture of Freeze-Em-Pickle, Granu- 
lated Cane Sugar and Salt and mix it with the cheeks 
thoroughly; then shovel into tierces. 

Seventh: — ^If the tierces are to be headed up, put 
the heads in and take the balance of the mixture of 
Freeze-Em-Pickle, Sugar and Salt and dissolve it in 
15 gallons of cold water, which pour into the tierces 
through the bung hole. Insert the bung, and roll 
the tierces. This will mix and dissolve the Freeze- 
Em-Pickle, Sugar and Salt. Overhaul in closed up 
tierces simply by rolling them from one end of the 
cooler to the other. They ought to be rolled at least 
100 feet. 

Eighth: — If the tierces are to remain open, take 15 
gallons of water in which dissolve the remaining mix- 
ture of Freeze-Em-Pickle, Sugar and Salt, and pour 
this brine over the cheeks; put boards over the top 
to keep the meat from floating or from coming out 
of the top of the barrel. At the end of five days 
after saltings the cheeks must be overhauled and re- 
handled by transferring them to another tierce with 
a large fork made for such purpose; this should be re- 
peated every five days, viz., on the fifth day, on 
the tenth day and on the fifteenth day. After each 
overhauling, the same brine is always used to pour over 
the meat. If the cheeks are to be kept for any length 
of time, they should have another overhauling 25 
to 30 days from the day they were packed. Cheek 
meat slime considerably, making it difficult to cure. 
When the cheeks are overhauled, if the pickle is 
thick and ropy, new brine of the same strength as 
the original brine will have to be made and poured over 
them, instead of the old brine. The cheek meat must 
be thoroughly washed in cold water before being put 
into fresh brine. 

108 



dlrlXCZJ^C^CD-U. S.J^. 



aVERs 




CURING HOG LIVERS. 

(Copyrighted; Reprint Forbidden.) 

Cut off plucks and chill livers thoroughly; then 
pump them in three or four places with a long slender 
open nozzle, about 3/16 to ^ inch in diameter, using 
a pumping pickle made as follows. 

1 lb. of Freeze-Em-Pickle. 
12 lbs. of Common Salt. 
5 gal. of Water. 

Stick the nozzle of the brine pump into the dif- 
ferent veins on the lower side of the livers and pump 
them until they swell up from the pressure of the 
brine; then lay them out on a rack for 24 hours in a 
cooler and allow the blood to ooze out of them. 

On the next day after the livers have been pumped, 
pack them in a 60 deg. common salt brine; nothing 
else need be added. Those not having a Hydrometer 
for testing brine can make the brine by dissolving 
15 lbs. of salt in 85 lbs. of water, this makes a 60 
degree brine. In this way, the livers can be kept for 
a long time. When pickling livers, it is absolutely 
necessary that all animal heat should be extracted 
from them, and that they should be properly chilled 
and cooled, otherwise, they will not keep. 

109 



B. h: E li_e: Pi Sc cz a. 



CURING BEEF LIVERS. 

(Copyrighted; Reprint Forbidden.) 

Cut off plucks and chill livers thoroughly. Pump 
the curing brine into them in three of four places by 
using a long slender open nozzle about 3/16 to ^ 
inch in diameter, which insert into the different veins 
on the lower side of the -livers. The brine should be 
forced into them until the pressure swells them up; 
after pumping them, lay them out on a rack for 
24 hours in a cooler and allow the blood to ooze out 
of them. The pumping brine for beef livers is made 
the same as the brine for hog livers as follows: 

1 lb. of Freeze-Em-Pickle. 
12 lbs. of Common Salt. 

5 gal. of Water. 
The day after the livers have been pumped, they 
should be packed in a 60 deg. common salt brine, 
"Which is made by dissolving 15 lbs. of salt in 85 lbs. 
of water; nothing else need be added. All animal 
heat must be thoroughly extracted, and the livers must 
be properly chilled and cooled. 

DIRECTIONS FOR CURING LEAN 
SHOULDER BUTTS. 

(Copyrighted; Reprint Forbidden.) 
LIGHT WEIGHT BUTTS. 

f 5 lbs. of Common Salt, 
I 1 lb. of Freeze-Em-Pickle, 
Use for 100 lbs. J 2 lbs. Granulated Sugar, 

liight Weight Butts, j 5 gals, of Cold Water. 

} Cure in this brine 20 to 30 
L days. 
HEAVY WEIGHT BUTTS. 

6 lbs. of Common Salt, 

1 lb. of Freeze-Em-Plckle, 

2 lbs. of Granulated Sugar, 
5 gals, of Cold Water. 

Cure in this brine from 30 to 40 days according to size. 

The sugar used must be Pure Granulated Cane Sugar 
and not sugar made from sugar beets. 

First: — Sort the Butts, separating the Light Weight 
Butts and the Heavy Weight Butts. 

Second: — Take enough of any one size of the assorted 

110 



Use for 100 lbs. 
Heavy Weight Butts. 



en H IC J=LC3-a. LJ. S.J^. 



Butts to fill a tierce which will be 285 lbs.; then thor- 
oughly mix together in a large pail or box the follow- 
ing proportions of Freeze-Em-Pickle, the very best 
and purest Granulated Sugar and Salt. 

Use for 285 lbs. of Light Weight Butts, 3 lbs. of 
Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 15 
lbs. of Salt. 

For 285 lbs. of Heavy Weight Butts, 3 lbs. of 
Freeze-Em-Pickle, 6 lbs. of Granulated Cane Sugar, 
and 18 lbs. of Salt. 

HOW TO CURE BUTTS IN OPEN TIERCES. 

(Copyrighted; Reprint Forbidden.) 

When the tierces or barrels in which these Butts 
are cured, are not to be headed up, but are left open, 
use half of the Freeze-Em-Pickle, Sugar and Salt for 
rubbing as follows: 

First: — Eub each Butt well with some of the mix- 
ture of Freeze-Em-Pickle, Sugar and Salt. Sprinkle 
a little of the mixture in the bottom of the tierce. 

Second: — Pack the Butts in a perfectly clean tierce. 
The mixed Freeze-Em-Pickle, Sugar and Salt that is 
left after rubbing should be used for making the brine. 
It will require 14 to 15 gallons of brine for each 
tierce of Butts. Make the brine by dissolving in 
cold water all the mixed Freeze-Em-Pickle, Sugar and 
Salt that is left after the Butts are rubbed. Stir 
well for a minute until it is dissolved, and then pour 
this brine over the meat. When curing only a small 
quantity of Butts, cut down the proportions of Freeze- 
Em-Pickle, Sugar and Salt, also the quantity of water, 
according to the quantity of Butts to be cured. 

QUANTITY OP BRINE TO USE FOR CUR- 
ING 100 LBS. OF BUTTS. 

(Copyrighted; Reprint Forbidden.) 

Five gallons by measure, or 42 lbs. by weight, is 
the approximate amount of water to use for every 100 
lbs. of meat. 

Tierces, after being packed with 285 lbs. of meat, 
will hold about 15 gallons of water. When curing 
Butts in vats or open barrels, whether in small or large 
quantities, always use not less than 5 gallons of brine 
to 100 lbs. of meat, as this makes the proper strength 
and a suflScient brine to cover the meat. 

Ill 



B . I€ E L^ IL^E R. Be C3 El 



HOW TO OVERHAUL BUTTS WHEN CUR- 
ING IN OPEN PACKAGES. 

(Copyrighted; Reprint Forbidden.) 

On the fifth day after packing each lot of Butts, 
it is necessary that they should be overhauled. This 
must be repeated seven days later; again in ten days, 
and a final overhauling should be given ten days later. 
Overhauling Light Butts three times, and Heavy Butts 
four times while curing, and at the proper time in each 
instance, is very important, and must never be for- 
gotten, especially when curing with this mild, sweet 
cure. Overhauling means, to take the Butts out of 
the brine and to repack them in the same brine. The 
proper way to overhaul is to take a perfectly clean 
tierce, set it next to the tierce of Butts to be over- 
hauled, pack the meat into the empty tierce, and then 
put this same brine over the meat. 

HOW TO CURE BUTTS IN CLOSED UP 
TIERCES. 

(Copyrighted; Reprint Forbidden.) 

Large packers who employ coopers, should always 
cure Butts in closed up tierces, as this is the best 
method known. 

First: — Mix the proper poportions of Freeze-Em- 
Pickle, Sugar and Salt^ for the different size Butts 
to be cured. These proportions are given in the fore- 
going table, under the heading, '^ Light Weight Butts, 
and Heavy Weight Butts." If the tierces are to be 
headed up, use half of the Freeze-Em-Pickle, Sugar and 
Salt, for rubbing the Butts, and the half that is left 
over after the Butts are rubbed^ should be dissolved 
in the water which is to be used to fill the tierce. 
Eub each Butt well before packing; put only 285 lbs. 
of meat in each tierce, and then head them up. 

Second: — Lay the tierces on their sides and fill them 
through the bung hole, with- water in which the half 
of Freeze-Em-Pickle, Sugar and Salt left over after 
rubbing, has been dissolved. 

Third: — Insert the bung and roll the tierces. This 
will mix and dissolve the Freeze-Em-Pickle, Sugar 
and Salt rubbed on the meat. Where the pieces of 
meat press tightly against each other, or against the 
tierce, the brine does not act on the meat; but if the 

112 



c: h: I e: -?s. Ct cu. iJi s ^h.. 



pieces of meat are rubbed properly with the mix- 
ture of Freeze-Em-Pickle, Sugar and Salt before be- 
ing packed in the tierce, such surfaces will be acted 
upon by the undissolved mixture, so that the cur- 
ing will be uniform and no portion of the pieces 
will be left insufficiently cured, even if the brine does 
not come in contact with it. For this reason, it is 
important that each piece of meat should be carefully 
rubbed with the mixture before being packed in the 
tierce. 

Fourth: — Overhaul five days after packing; again 
seven days later, again in ten days, and once more 
ten days thereafter. At each overhauling, examine 
each tierce for leaks; if any of the Pickle has leaked 
out, knock the bung in and refill. Eemember to 
overhaul Light Butts three times, and Heavy Butts 
four times. 

Fifth: — OA^erhaul Butts in closed-up tierces, simply 
by rolling the tierces from one end of the cooler to 
the other. They ought i;o be rolled at least 100 feet. 

ROLLED BONELESS BUTTS OR BUTT 
SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

After the Butts are 
thoroughly cured, they 
should be stuffed in beef 
bungs; if they are large 
only one should be 
stuffed in each casing; 
if they are small, two 
can be stuffed together 
side by side. The cas- 
ings should be tied off 
at each end, and then 
wound with a heavy 
string, which should be 
wrapped as tightly as possible. Perforate the cas- 
ings with a fork so as to let out any air that may be 
in them; then smoke them over night in a cool 
smoke; in the morning boil them. If they are to 
be sold uncooked, dip them in boiling water for five 
minutes, and then in cold water so as to shrink the 
casings. Our new Improved Zanzibar Carbon can be 
used on the casings to give them a beautiful color. 




113 



B.I-IE 






sc cza. 



NEW ENGLAND 
PRESSED HAM 



HOW TO CURE MEAT FOR LUNCH HAM 
OR NEW ENGLAND PRESSED HAM. 

(Copyrighted; Reprint Forbidden.) 

The Freeze-Em-Pickle Process is especially adapted 
for curing Ham trimmings which are used for Ber- 
liner Hams, Lunch Hams, Boneless Hams, New Eng- 
land Pressed Hams, etc. It will cure and preserve 
Ham trimmings perfectly, and will give them a 
rich, delicate sugar-cured ham flavor. It does not draw 
the albumen out of the meat, but the natural bind- 
ing qualities are retained, and the meat has a rich, 
red, cured-meat color. Trimmings cured with the 

Freeze-Em-Pickle Proc- _^ 

ess can be kept in cold 
storage for a year with- 
out getting too salty or 
becoming short and los- 
ing their nice flavor and 
binding qualities. 

The following direc- 
tions must be carefully 
followed to get the re- 
sults desired: 

First: — The trimmings 
should not be larger than 
an egg, and should be 
as uniform in size as possible. 

Second: — Do not run the trimmings through an En- 
terprise Grinder to cut them up before packing them, 
as it has a tendency to heat the meat. 

Third: — Trimmings that are to be held for any 
great length of time must be fresh as possible; if they 
should be somewhat slimy, they should be washed 
thoroughly in cold common salt brine and allowed 
to drain until quite dry. Never mix or salt trim- 
mings that become slimy, with fresh ones; always 
pack them separately. 

Fourth: — It is absolutely necessary that the meat 
should be thoroughly chilled, and that the packing 
should be done in the cooler so that the temperature 
of the meat will not get above the temperature in 
which it is to be cured. 

Fifth: — For each 100 lbs. of trimmings, take 1 lb. 
of Freeze-Em-Pickle, 1 lb. of best Granulated Sugar 
and 2 lbs. of Common Salt, and mix these thoroughly 

114 




ClrlTCZJ^C^CD, U.S.J^. 



with the meat. Mixing thoroughly is very important; 
it should be carefully done so as to insure a uniform 
cure. 

Sixth: — Have the tierces or barrels perfectly clean 
and sweet; then sprinkle a little salt on the bottom, 
and fill the barrel or tierce about one-quarter full 
of salted meat, and pound it down hard with a tamper. 
Do the same when the barrel is half full and continue 
in this manner until the barrel is filled. This tamping 
is done to expel all the air between the pieces of meat, 
and it is an important factor to insure a uniform cure 
and color. If the trimmings are to be kept any length 
of time, it will be necessary that the tierces or bar- 
rels should be headed up, and they should always be 
filled with meat as much as possible. When trimmings 
are to be used as soon as cured, it is not necessary to 
head them up, simply put a top on them and weight 
them down, or cover them with a clean cloth and put a 
layer of salt about one inch thick, over the top of the 
cloth. This will keep out the air and will give good 
results. The trimmings will be cured in from two to 
three weeks^ and are then in a perfect condition to 
be made into New England Pressed Hams, etc. They 
need not be soaked in water, nor need any salt be 
added as they are ready for instant use just as they 
are and will have a most delicious sugar-cured ham 
flavor. 

See paragraph on Temperature for Curing Meats 
on page 46. 

HOW TO MAKE NEW ENGLAND PRESSED 

HAMS. 

(Copyrighted; Reprint Forbidden.) 
After the meat is cured, it should be stuffed in 
beef bungs and should be smoked about three hours, 
but this depends upon the smoke house and whether 
wood or sa«7dust is used. It may be necessary to 
smoke the Pressed Ham still longer. Boil them in 
a temperature of 180 degrees Fahrenheit for 1% 
hours, then reduce the temperature to 170 degrees 
Fahrenheit and remove them at the expiration of one 
hour. Add to the boiling water a small quantity of 
our Improved Zanzibar Carbon to give the casing a 
beautiful smoke color. After they are boiled for 2% 
hours, they should be laid out on a table in the cooler, 
and then boards should be placed on top of them 
weighted down with heavy stones, and should re- 
main there over night before being removed. 

115 



B. P^ E 



^ 



Sc cza. 




HOW TO CURE MEAT FOR MAK- 
ING THE FINEST BOLOGNA 
AND FRANKFORT SAUSAGE 
WITHOUT ARTIFICIAL COLOR- 
ING OR PRESERVATIVE AND 
COMPLY WITH ALL PURE 
FOOD LAWS. 



(Copyrighted; Reprint Forbidden.) 

In following tlie old method of making Bologna 
and Frankfort Sausage, a large percentage of the 
albumen is drawn out of the Meat, thus losing much of 
the richness and flavor and color which should be 
retained in the Sausage. 

B. Heller & Co. have made an important discovery 
in the process of curing trimmings, and Sausage Mak- 
ers will find it greatly to their advantage to make an 
immediate trial of this process. A single batch of 
Sausage made after this method will convince any 
Sausage Maker of the mistake of following the old 
ideas of making Bologna and Frankfort Sausages. 

When Bologna and Frankforts are made from fresh 
Meats, they have a gray color and are very difficult 
to keep in good condition, especially during the warm 
weather. However, when Bologna and Frankforts are 
made by the Freeze-Em-Picl;le Process, they will have 
a beautiful red color and they will comply ^with all 
Pure Food Laws, because Freeze-Em-Pickle' contains 
no ingredients which have been prohibited by any of 
the food laws. They will also keep much better than 
when made in any other way, and will stand shipment 
during the warm weather. 



116 



CHI CZJi^Cj a. TU. S. J=L. 



HOW TO CURE 

BEEFTRIMMINGS 

WITH FREEZE-EM PICKLE 

WHICH ARE TO BE STORED AWAY FROM FOUR 
DAYS TO TWO WEEKS. 

(Copyrighted; Reprints Forbidden.) 
For beef to be stored away from four days to 
two weeks, the following proportions of Freeze-Em 
Pickle should be used: 

1% lbs. Freeze-Em Pickle to each 

100 lbs. of beef. 

DO NOT add any salt. 

DIRECTIONS FOR CUTTING MEAT. 

If one has an Enterprise Grinder, handle the meat 
as follows: After the meat is trimmed out, run it 
through the Enterprise grinder. The plate used in 
the grinding must have large holes in it. They should 
not be smaller than three-eighths inch, as a plate with 
smaller holes does not give such good results. The 
best plate to use is what is called a lard-cutting plate. 
This has holes of 1% inch in diameter. After the 
meat is cut into pieces of the proper size it is ready 
to be mixed with the Freeze-Em Pickle. 

If one does not have an Enterprise grinder, but 
makes all his sausage in a silent cutter or on a chop- 
ping machine, handle the meat as follows: When trim- 
ming out the meat, cut it up into small pieces, not 
over two inches in diameter, so that the Freeze-Em 
Pickle will be able to penetrate through every piece 
properly and cure it. If the pieces are too large, the 
Freeze-Em Pickle will not draw through to the center 
of them and they will be cured only on the outside. 
After the meat is cut into pieces of the proper size, 
it is ready to be mixed with the Freeze-Em Pickle to 
be cured. 

DIRECTIONS FOR MIXING 

If one has a mixing machine: The meat, after being 
run through the Enterprise grinder, or after it has 
been cut up into pieces of the proper size by hand, 
should then be put into the mixer. Start the machine 

117 



B. H: E L.L-E: F^ Sc cz □. 



running slowly and then gradually add or pour over the 
meat the Freeze-Em- Pickle, and let the mixer run until 
the Freeze-Em Pickle is thoroughy worked into the 
meat. 

Mixing by hand: If one has no mixing machine, 
after the meat has been run through the Enterprise 
grinder, or after it has been cut up in pieces of the 
proper size by hand, spread it out on a table and then 
sprinkle the Freeze-Em Pickle all over it. Then thor- 
oughly mix it by hand. 

Mixing before placing in the grinder: If desired, 
the Freeze-Em Pickle can be sprinkled all over the 
meat before it is run through the Enterprise grinder 
and so avoid mixing the meat and Freeze-Em Pickle 
after it is ground. This does not, however, give as 
good results because the Freeze-Em Pickle will not 
be so evenly divided; some pieces of the meat will 
have too much, and some will not have enough, there- 
by not producing the best results, 

HOW TO PACK MEAT AND CURE IN 
COLD STORAGE 

WHICH IS TO BE USED IN FOUR DAYS TO TWO 

WEEKS. 

(Copyrighted; Reprint Forbidden.) 

After the Freeze-Em Pickle has been mixed with the 
meat by any one of the foregoing methods, it should 
be packed in clean barrels or tubs and placed into a 
cooler and allowed to cure. Meat that is put down 
with Freeze-Em Pickle which is to be used within 
four to fourteen days, should be packed without any 
salt whatever. If salt is added or used in this curing 
process, the desired results will not be obtained. This 
meat should be allowed to cure at least four days be- 
fore it is made into bologna or frankforts. Trim- 
mings to be cured in four to fourteen days, should be 
stored in a cooler at a temperature of about 38 to 40 
degrees. When an ice machine is used, never let the 
temperature get down to 32 degrees, the freezing 
point, but hold it as near 38 to 40 degrees as possible. 

If the meat while curing gets down to 32 degrees, 
the meat freezes and then when it thaws all the albu- 
men runs out of the meat, and the meat will not make 
good sausage. Those having refrigerating machinery 
should always bear in mind that when meat is stored 

118 



c=:H:ic;is.c3a. u.s.j^. 



in too cold a temperature their process of curing is 
checked and the meat does not cure as fast as it would 
if the temperature is kept at 38 to 40 degrees. 

Many sausage makers have no ice machine, but use 
a regular ice box, and consequently cannot get the 
temperature as low as this. In this case the meat 
should be placed in an ice box and kept as cool as it 
possibly can be. 

This beef, when cured, makes much better sausage 
than fresh beef. When it is to be worked up into 
bologna or frankforts, simply add the pork in the 
usual way, and, when adding the seasoning, also add 
enough salt to suit the taste. Usually one and one- 
half to two pounds of salt are added to every one 
hundred pounds of meat cured this way. 

HOW TO CURE 

BEEF TRIMMINGS 

WITH FREEZE-EM PICKLE 

WHICH ARE TO BE STORED AWAY 
FROM TWO WEEKS TO THREE MONTHS 
AND THREE MONTHS TO SIX MONTHS. 

iCopyrighted; Reprints Forbidden.) 

For meat that is to be stored away from two weeks 
;to three months the following proportions of Freeze- 
Em Pickle and salt should be used: 

1^4 lbs. Freeze-Em Pickle, and 

1 lb. Salt to each 

100 lbs. of Beef. 
For meat that is to be stored away from three 
months to six months the following proportions of 
Freeze-Em Pickle and salt should be used: 

1% lbs. Freeze-Em Pickle, and 

1 lb. Salt to each 

100 lbs., of Beef. 



DIRECTIONS FOR CUTTING MEAT. 

If one has an Enterprise grinder, handle the meat 
as follows: After the meat is trimmed out, run it 
through the Enterprise grinder. The plate used in 
the grinding must have large holes in it. It should 
not be smaller than three-eighths inch, as a plate with 
small holes does not give such good results. The best 

119 



B. PI E LLE IR. Sc CZ □. 



^£ 



plate to use is what is called a lard-cutting plate. 
This has holes iy2 inch in diameter. After the meat 
is cut into pieces of the proper size it is ready to be 
mixed with the Freeze-Em Pickle and salt. The 
Freeze-Em Pickle and salt should be mixed together 
before they are mixed into the meat, as this more 
evenly distributes the Freeze-Em Pickle. 

If one does not have an Enterprise grinder, but 
makes all his sausage in a silent cutter or on a chop- 
ping machine, handle the meat as follows: When 
trimming out the meat, cut it up into small pieces not 
over two inches in diameter, so that the Freeze-Em 
Pickle and salt will be able to penetrate through every 
piece properly and cure it. If the pieces are too large, 
the Freeze-Em Pickle will not draw through to the 
center of them, and they will be cured only on the 
outside. After the meat is cut into pieces of the 
proper size, it is ready to be mixed with the Freeze- 
Em Pickle and salt. The Freeze-Em Pickle and salt 
should be mixed together before they are mixed with 
the meat, as this more evenly distributes the Freeze- 
Em Pickle. 

DIRECTIONS FOR MIXING. 

If one has a mixing machine: The meat, after 
being run through the Enterprise grinder, should then 
be put into the mixer. Start the machine running 
slowly, and then gradually add or pour over the meat 
the mixture of Freeze-Em Pickle and salt in propor- 
tions as stated, and let the mixer run until this mix- 
ture of Freeze-Em Pickle and salt is thoroughly 
worked into the meat. 

Mixing by hand: If one has no mixing machine, 
after the meat has been run through the Enterprise 
grinder, or after it has been cut up in the proper size 
pieces by hand, spread it out on a table, and then 
sprinkle the mixture of Freeze-Em Pickle and salt 
all over it. Then thoroughly mix it by hand. 

Mixing before placing into the grinder: If desired, 
the Freeze-Em Pickle and salt can be sprinkled all 
over the meat before it is run through the Enterprise 
grinder and so avoid mixing the meat and Freeze-Em 
Pickle and salt after it is ground. This does not, 
however, give as good results, because the Freeze-Em 
Pickle and salt will not be so evenly divided, and some 
pieces of meat will have too much, and some will not 
have enough, thereby not producing the best results. 

120 



E KC I E J=L C3- O. U. S. J=L. 



HOW TO PACK MEAT FOR STORAGE 

WHICH IS TO BE KEPT FROM TWO WEEKS TO 
SIX MONTHS. 

{Copyrighted; Reprints Forbidden.) 
After the meat has been thoroughly mixed with 
Freeze-Em Pickle and salt by either one of the fore- 
going methods, and it is certain that the salt and 
Freeze-Em Pickle have reached all parts of it, it is 
ready to be packed. 

Before packing this meat into tierces or barrels 
be sure that they are thoroughly clean. First sprinkle 
a little salt and Freeze-Em Pickle on the bottom of 
the barrel and put in some of the meat. Tamp this 
down with a tamper as tight as possible, adding more 
meat and tamping it down until the barrel or tierce 
is filled. The more compact the meat is packed, the 
less air there will be between the pieces of meat and 
the better the meat will cure. Try to pack it almost 
solid. 

After the tierce is filled it is a good plan to cover 
the top with a piece of parchment or wax paper, as 
this excludes the air from the top of the meat and will 
prevent the top of the meat from turning dark. The 
meat keeps better when the air is excluded from the 
top of it. So when the head is not placed into the 
barrel, it is advisable to put one or two inches of 
salt over the parchment paper, so that all the air is 
excluded from getting to the meat. A piece of cloth 
can also be used, in place of parchment paper, and the 
salt placed over the cloth. If this meat is to be kept 
longer than two or three weeks, it is advisable to head 
up the tierce. If the tierce is to be headed up, fill it 
as full as possible, yet making allowance for the head 
to be put in. Tamp the meat down as tight as pos- 
sible, sprinkle a little salt and Freeze-Em Pickle over 
the top of the meat and then lay a piece of parch- 
ment paper over the top. Then insert the head into 
the tierce. 

120A 



B. I-I E LLE 1=2. Sc C a. 



m^ 



PROPER TEMPERATURE 

FOR STORING MEAT FROM TWO WEEKS TO SIX 

MONTHS. 

{Copyrighted; Reprints Forbidden.) 

After the meat is packed, it should be placed into 
the cooler. Trimmings to be cured and held for a 
great length of time should be stored in a cooler and 
held at a temperature not above 35 or 36 degrees. 
Never let the temperature get down to 32 degrees — 
the freezing point — but try to hold it as near to 35 
to 36 degrees as possible. 

If the meat while curing gets down to 32 degrees, 
the meat freezes, and then when it thaws, all the albu- 
men runs out of the meat, and the meat will not make 
good sausage. Those having refrigerating machinery 
should always bear in mind that when the meat is 
stored in too cold a storage room, their process of cur- 
ing is checked and the meat does not cure as fast as 
it would if the temperature is kept at 38 to 40 degrees. 

Many sausage makers have no ice machines, but use 
a regular ice box and consequently cannot get the 
temperature as low as this. In this case, the meat 
should be placed into the ice box and kept as cool as 
it possibly can be. 

By curing meat and handling in this way we abso- 
lutely guarantee it to stand for six months, and even 
longer if necessary, to come out nicely cured, not 
salty, with a beautiful bright red color and all the 
albumen retained in the meat. In this way beef trim- 
mings can be put away when they are cheap and kept 
until they are scarce and then can be used for making 
bologna and all kinds of sausage. 

This beef, when cured, makes much better sausage 
than fresh beef. When it is to be worked up into 
bologna or frankforts, simply add the pork in the 
usual way and, when adding the seasoning, also add 
enough salt to suit the taste. Usually one to one and 
a half pounds of salt are added to every one hundred 
pounds of meat cured in this way. 

120B 



1=: H I c-fLCj a. u. s. -?L. 



HOW TO CURE 



PORK TRIMMINGS 

WITH FREEZE-EM PICKLE 

WHICH ARE TO BE STORED AWAY FROM TWO 
TO THREE MONTHS. 

{Copyrighted; Reprints Forbidden.) 

Pork Trimmings that are to be stored away for 
some time should be cured as follows: 
100 lbs. Pork, 

1 lb. Freeze-Em Pickle, 
1 lb. Salt. 

Handle Pork Trimmings, pack them, and store them 
the same way and in the same temperature as beef 
trimmings described on page 119, the only .difference 
is to use one-quarter pound less of Freeze-Em Pickle 
to each one hundred pounds of pork than is used for 
curing the beef trimmings. 

Pork Trimmings cured in the above manner can be 
stored away for three months, or even longer, and 
then used for Bologna, Frankfort or Pork Sausage, or 
any other kind of sausage. When this Cured Pork 
is to be used for Pork Sausage, it will be necessary 
to add some fresh pork to this; but when it is to be 
used for Bologna, Frankforts, Head Cheese and other 
sausage, it can be used without using any fresh meat, 
as it will not be too salty. 

Pork Sausage made from trimmings cured in this 
way, with a little fresh pork added to them, will keep 
for days without becoming sour or turning gray, and 
can be absolutely relied upon. This method of mak- 
ing Pork Sausage gives a great advantage to Packers 
and Sausage Manufacturers in certain seasons of the 
year. 

120C 



B. Fi E i_i_e: :f^ Sc cz a. 



^ 



A NEW WAY OF MAKING A VERY FINE 
QUALITY OF 

BOLOGNA and FR ANKFORTS 

FROM FRESH BEEF AND PORK 

WITH FREEZE-EM PICKLE 

{Copyrighted; Reprints Forbidden.) 

Eun the desired quantity of beef through an En- 
terprise grinder, first through a coarse plate, then 
through a fine one; then place into the Silent chopper. 
While working it in the Silent, add one and one-half 
pounds of "Freeze-Em Pickle" and one to two 
pounds of salt to each one hundred pounds of beef, 
according to taste. Chop this up as usual, adding all 
the water or ice this beef will carry; in fact it must 
be fairly soft. When the beef is about half fine add 
the necessary pork. If "a mixer is not used, add the 
seasonings and flour to the meat in the Silent cutter. 
When all are thoroughly mixed, put into a tub, cover 
well over with parchment or wax paper to exclude the 
air, and put away until ready to use. The meat can 
then be taken direct from the tub in 24 to 36 hours, 
placed into the stuffer, and stuffed into the casings. 

The meat should be kept in a temperature of 45 to 
46 degrees. This is a fairlj^ high temperature, which 
gives the "Freeze-Em Pickle" a chance to do its 
work quicker, and by standing 24 to 36 hours after it 
is chopped and seasoned, it absorbs all the ice or 
water, and saves handling the meat two or three times, 
which should appeal to every sausage maker. 

FORMULA FOR BOLOGNA SAUSAGE. 

{Copyrighted; Reprints Forbidden.) 
The following formula makes very fine Bologna Sau- 
sage: 

60 lbs. Beef Trimmings cured by Freeze-Em Pickle 
Process. 

10 lbs. Pork Trimmings cured by Freeze-Em Pickle 

Process. 

5 lbs. Pork Speck (Back fat). 

5 lbs. Bull-Meat-Brand Flour. 
2 to 3 lbs. Salt. 

6 to 8 ounces Zanzibar-Brand Bologna Sausage Sea- 
soning. 

120D 



en HE I CZJ^ C3 a, LJ. S. -H. . 



Sufficient Cold Water to give the proper consistency 
for stuffing. (Ice Water is always the best to use.) 

First: — Salt the Pork and Beef Trimmings accord- 
ing to the directions on page 118. 

Second: — When making Bologna, chop the Pork and 
Beef first, and when about half chopped add the 
Speck (or fat). After adding the Fat, add sufficient 
salt, from 2 to 3 lbs., so as to give it the proper 
flavor, and also add the spice, 6 to 8 ounces of Zanzi- 
bar-Brand Bologna Seasoning. 

Third: — Take half the quantity of water which is 
to be added to the bologna and mix it with 5 lbs. of 
Bull-Meat-Brand Flour and work it into the Meat. 

Note: — Since the Pure Food Laws have been en- 
acted, all Antiseptic Preservatives have been ruled 
out and cannot be used in sausage, so sausage makers 
must be careful what kind of a Sausage Binder they 
use in their sausage. Many of the binders on the 
market start fermentation the minute moisture is added 
to them. When it is , noticed that the Bologna does 
not keep as well as it should, the first thing to be 
looked to is the binder used, as invariably a binder 
which is not free from the germs of fermentation will 
cause trouble, and the losses a butcher has from 
using such binders will amount to more than the sav- 
ing in the cost of the binder. Many cheap binders 
can be bought for less money than Bull-Meat-Brand 
Flour, as they cost less to manufacture. We are 
not trying to see how cheap a binder we can manu- 
facture, but our sole aim in manufacturing Bull-Meat- 
Brand Flour is to make the very Finest Binder that 
we can make, which will preserve the sausage instead 
of souring it, and, even if our price is a trifle higher, 
Bull-Meat-Brand Flour is much cheaper to use and 
the results are always satisfactory. 

Fourth: — Take the balance of the water and work 
it into the Meat gradually. The water should be 
added a little at a time and should be thoroughly 
worked in each time. If the water is added in small 
quantities at a time, the Meat binds much better 
than if it is all added at once. 

121 



B.I^ELLER. Sc CO. 



Fifth: — If a Garlic flavor is desired, add one or 
two tablespoonfuls of Vacuum Brand Garlic Compound 
while it is being chopped. Vacuum Brand Garlic Com- 
pound is the best garlic to use, as it does not sour 
in the sausage and it does not give any after-taste 
and gives no odor to the breath, because it is so 
finely divided that it is thoroughly incorporated in 
the meats and is thoroughly digested and absorbed. 

Sixth: — After the Meat is chopped to the proper 
fineness, stuff it into beef rounds or beef middles. 
Place the sausage in the smoke house and smoke. 

BOILING BOLOGNA. 

(Copyrighted; Reprint Forbidden.) 

After it is smoked, boil Eound Bologna 30 minutes 
in water 160 degrees Fahrenheit and Long Bologna 
for 45 to 60 minutes in 160 degrees water, according 
to thickness. Improved Zanzibar Carbon may be 
used in the boiling water to give the casing a fine 
smoke color. 

After they are boiled place them on a table, or 
hang them up and pour boiling water over them to 
wash off the grease. Then pour cold water over them 
to shrink the casings. After that allow them to cool in 
the open air or a well ventilated room, before placing 
in the cooler or ice box. This will prevent sweating, 
which causes mouldy and slimy casings. 

BOILING LARGE BOLOGNA, 

(Copyrighted; Reprint Forbidden.) 

If Large Bologna are desired, stuff the meat into 
beef bungs and smoke until they are nicely smoked, 
then boil them from 1^/4 to 1% hours in water 155 
degrees Fahrenheit. Vary the time of boiling accord- 
ing to the thickness of the Bologna. 

SALTING FAT FOR BOLOGNA. 

The Pork Back Fat or Pork Speck will be much 
better for use in Bologna and Frankforts if it is 
dry salted for a few weeks before it is used. 

122 



czaxczj^c^a, u. s.-s.. 



HOW TO COLOR THE CASINGS OP 

SMOKED SAUSAGE WITH OUR 

IMPROVED ZANZIBAR CARBON. 




COLORING BOLOGNA CASINGS. 

(Copyrtghted; Reprint Forbidden.) 

Hang tlie bologna in the smoke house just long 
enough to dry the skin well, or hang it in front of a 
hot fire, or in the sun, any way to get the slime all 
dried out of the casing; then in every 30 gallons of 
water used for boiling the bologna, use % to 1 tea- 
spoonful of Improved Zanzibar Carbon; boil the Bo- 
logna in it just the same as if no coloring were used. 
Sausage makers who wish to use the Improved Zanzi- 
bar Carbon the best and most economical way should 
observe the following rules: 

Heat the water to the proper temperature in which 
the Bologna is to be cooked, then take a small quan- 
tity of the hot water in a pail or dipper, dissolve the 
Improved Zanzibar Carbon in it as per above given 
quantities, put this dissolved Improved Zanzibar Car- 
bon into the hot water and cook the bologna in it. 
The water should not be boiling, only very hot; let 
the sausage cook slowly. Boiling the bologna too fast 
shrinks it too much and very often bursts the cas- 
ing. When increasing or decreasing the amount of 
water, regulate the amount of Improved Zanzibar Car- 
bon accordingly. Sausages colored properly should, 
when taken out of the cooking vat or kettle, not ap- 
pear as if colored at all, but should have a half- 
smoked appearance, and as soon as cooled off will 
change to a bright, fresh smoke color. Never use 

123 



b.k[ex^i_e:f^ BcCzo. 



enough Improved Zanzibar Carbon in the water to 
color the casing to that extent that the sausage looks 
colored when taken out of the water, use only about 
half that quantity. It should look as if only half 
colored when taken out of the cooking water, and 
after it hangs about 30 minutes it will change and have 
a bright appearing fresh smoke color. 

After taking the bologna out of the cooking vat, 
pour hot water over it; this washes off the slime and 
grease which floats on the top of the water and ad- 
heres to the bologna. After it is washed off thor- 
oughly with hot water, pour cold water over it, or dip 
the bologna in cold water. This shrinks the casing and 
draws it tight, so the bologna never gets wrinkled; 
it closes all the pores of the casings, which helps to 
keep the bologna from shrinking. Washing and shrink- 
ing the casings are very necessary and should never be 
neglected. Always use hot water first and then cold 
water. Never put the bologna in cold water before 
first washing them off with boiling water. 

Important. — Bear in mind that Improved Zanzibar 
Carbon and grease do not mix, but are mortal enemies, 
and that the freer the casing is from grease the bet- 
ter are the results. Smoking of sausage at too high 
a temperature, causes the grease to try out, invariably 
giving poor results. 

COLORING THE CASINGS OP BOLOGNA SO 
THE STRINGS ARE NOT COLORED. 

(Copyrighted; Reprint Forbidden.) 

Soak the casings for a few minutes in a warm solu- 
tion consisting of 1 tablespoonful of Improved Zan- 
zibar Carbon dissolved in % barrel of water, varying 
the quantity of Improved Zanzibar Carbon according 
to the color desired. After the casings become nearly 
an orange color take them out of the Improved Zan- 
zibar Carton solution and wash them well in hot 
water, cut and tie them. After the casings have been 
colored as above, they should be stuffed and half 
smoked, then cooked just the same as if the sausage 
was well smoked and use no coloring in the cooking 
water. The strings will not be colored and the sausage 
will look the same as sausage made without color. 

124 



CHIC-fLCa TU. S.J^. 



FRANKF0RT5 









FRANKFORT SAUSAGE; HOW TO MAKE. 

(Copyrighted; Reprint Forbidden.) 

Frankfort Sausage is made in most cases in ex- 
actly the same manner as Bologna with, the exception 
that it is chopped very fine and Zanzibar Brand Frank- 
fort Sausage Seasoning is used. To make extra fine 
Frankfort Sausage use two parts of Beef and one part 
Pork. 

If Veal is used in Frankfort Sausage, it improves 
it considerably, but the price of Veal is so high that 
it is very seldom used. Stuff in sheep casings and 
smoke lightly, then dip them in hot water for five 
minutes in which % to l^^ teaspoonfuls of our Im- 
proved Zanzibar Carbon to 40 gallons of water has been 
added. 

Dipping them in hot water swells them and takes 
out all the wrinkles. After they have been dipped, 
pour a pail of hot water over them to wash off 
all adhering grease; then dip them for a minute or two 
in ice water to cool. This will make them contract 
so rapidly that they cannot wrinkle or shrink; then 
put in a cooler to hang up and cool. 

COLORING FRANKFORT SAUSAGE 
CASINGS. 

(Copyrighted; Reprint Forbidden.) 

For Frankfort sausage use double the quantity of 
Improved Zanzibar Carbon which you would use for 
bologna, % to 1% teaspoonfuls, and only leave them 
in this water at 170 deg. Fahrenheit five minutes, but 
don't boil them, and always wash them in boiling hot 

i2S 



B. i^ E lol-e: r. Scc: d. 



water by pouring it over them after they are taken 
out of the coloring water. 

If a deep color is desired, slightly increase the 
amount of Improved Zanzibar Carbon. You must use 
your own judgment in producing the right color desired, 
as the drier the casing the less Improved Zanzibar 
Carbon it takes and the better the color will be. 

Always be particular not to smoke with too much 
heat in the smoke house, so that the grease does not 
melt in the sausage and come through the casing. 

TO COLOR FRANKFORT SAUSAGE CAS- 
INGS BEFORE STUFFING. 

(Copyrighted; Reprint Forbidden.) 

Soak the casings for a few minutes in a warm solu- 
tion consisting of one tablespobnful of Improved Zan- 
zibar Carbon dissolved in one-half barrel of water, 
varying the quantity of Improved Zanzibar Carbon 
according to the color desired. After the casings be- 
come nearly an orange color take them out of the Im- 
proved Zanzibar Carbon solution and wash them well 
in hot water. After the casings have been colored as 
above, they should be stuffed and half smoked, then 
cook just the same as if the sausage was well smoked 
but use no coloring in the cooking water. 

CURING BEEF CHEEKS FOR BOLOGNA 
AND FRANKFORTS. 

(Copyrighted; Reprint Forbidden.) 

First: — The Cheek Meat should be cut out of the 
heads as soon as possible after the beef is killed, and 
the gristle should be cut through lengthwise, two or 
three times. All the fat can also be trimmed off or left 
on, just as desired; in a large slaughtering establish- 
ment, the fat is worth more in the tank than in the 
Sausage. 

Second:— The Cheeks should then be thrown into 
ice water and allowed to remain there for an hour or 
two. This will draw out all the slime and blood. 

Third: — The Cheeks should then be spread out thinly 
on coarse wire screens, or on perforated galvanized iron 
pans, in a cooler. They should be spread out as thinly 
as possible so as to thoroughly drain and chill. 

Fourth: — After they are thoroughly chilled, which 
will take 24 hours, they should be salted as follows: 

126 



.XJ.S.-H.. 



DIRECTIONS FOR DRY SALTING BEEP 
CHEEKS. 

(Copyrighted; Reprint Forbidden.) 

Use for 100 lbs. f 1 ^4: to 1>^ lb. of Freeze-Em-Pickle. 
Beef Cheek Meat. 1 Kto 3 lbs. of Common Salt. 

First: — Mix the proper quantities of Freeze-Em- 
Plckle and Salt together in a pail or box, for 100 lbs. 
of Cheek Meat, and then thoroughly mix this mixture 
with the meat. 

For Beef Cheek Meat to be kept less than two 
weeks: 

Use for 100 lbs. / IX It)- of Freeze-Em-Pickle. 

Beef Cheek Meat. \ K lb. of Common Salt. 
For Beef Cheek Meat to be kept from two weeks to 
two months: 

Use for 100 lbs. \}4 lb. of Freeze-Em-Pickle. 

Beef Cheek Meat. 1 lb. of Common Salt. 
For Beef Cheek Meat to be kept from two to six 
months: 

Use for 100 lbs. flyz lb. of Freeze-Em-Pickle. 

Beef Cheek Meat. 1 2 lbs. of Common Salt. 

For Beef Cheek Meat to be kept from six months 
to one year: 



Use for 100 lbs. fl}i lb. of Freeze-Em-Pickle. 
Beef Cheek Meat. \ 3 lbs. of Common Salt. 

Second: — Take a perfectly clean tierce, sprinkle a 
handful of salt on the bottom; put the salted cheek 
meat into the tierce and tamp it down with a tamper 
as hard as possible. 

Third: — Continue mixing the same proportions of 
Freeze-Em-Pickle and Salt to every 100 lbs. of meat 
to be salted; then keep on packing 100 lbs. into the 
tierce at one time, tamping down each 100 lbs. until 
the tierce is entirely filled. The object in tamping it 
with a tamper is to get all the air out and to close up 
all the loose cavities in the tierce. The less air space 
in the tierce, the better the Cheek Meat will cure 
and keep. 

Fourth: — If the-tierces are to be headed up, sprinkle 
a handful of salt on the tops of the tierces and put in 
the heads, being careful that the tierces are as full aa 
possible before the heads are put in. 

127 



B. I-I E LLE R. Sc Ca. 



Fifth: — If the tierces are to remain open, they can 
be covered with a clean cloth and a layer about 
two or three inches thick of dry salt should be put 
over the top of the cloth. This will exclude the air 
and keep the top meat from getting dry and dark. 

Sixth: — Cheek Meat that has been properly chilled 
and packed in this manner can be kept for any length 
of time and need not be overhauled. It can be kept for 
a year or longer and whenever it is taken out of the 
barrel and used, it will make fine Bologna and Frank- 
forts with a beautiful color and a delicious flavor. Dry 
salted Cheek Meat makes much better Bologna than the 
pickled Cheek Meat. Sometimes Cheeks are very low 
in price, and they can be packed and stored as above 
directed and kept until the market advances; by this 
method quite a sum of money can be made each year. 

Seventh: — See paragraph on Temperature for Curing 
Meats on page 46. 

CURING BEEF AND PORK HEARTS FOR 
BOLOGNA AND OTHER SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

First: — As soon as the beef or hog is slaughtered, 
the hearts should be cut open; the pork hearts should 
be cut into four squares, and the beef hearts into six 
or eight pieces, being sure to cut them so that all the 
crevices are open and exposed. They should then be 
placed in ice water in which they should be allowed 
to remain for two to three hours. 

Second: — Spread the hearts on the floor, or in trays 
on racks in a cooler as thinly as possible, and allow 
them to chill for 24 hours; they must be thoroughly 
chilled so that all animal heat leaves them. 

Use for 100 lbs. of r IX lb. of Freeze-Em-Pickle. 
Beef or Pork Hearts.! 3 lbs. of Common Salt. 

Third: — Mix the proper quantity of Freeze-Em- 
Pickle and Salt together in a pail or box, for 100 lbs. 
of hearts, and then thoroughly mix this mixture with 
the cooled hearts. 

128 



CPIIC-H^CjD. xj.s.j^. 



Fourth: — Take a perfectly clean tierce, and sprinkle 
a handful of salt on the bottom; put the salted hearts 
into the tierce and tamp them down with a tamper as 
hard as possible. 

Fifth: — Continue mixing the same proportions of 
Freeze-Em-Pickle and Salt to every 100 lbs. of hearts; 
then pack them into the tierce, tamping down each 
100 lbs., until the tierce is entirely filled. The object 
in tamping with a tamper is to get all the air out and 
to close up all the cavities in the barrel. The less air 
cells in the barrel, the better the hearts will cure and 
keep. 

Sixth: — ^If the tierces are to be headed up, sprinkle 
a handful of salt on top of the tierces and put in the 
heads, being careful that the tierces are as full as they 
possibly can be before the heads are put in, and also 
that the tierces are perfectly sweet before packing. 

Seventh: — ^If the tierces are to remain open, they can 
be covered with a cloth and about two or three hand- 
fuls of dry salt should be put over the top of the cloth. 
This will exclude the air, and will keep the top meat 
from getting dry and dark. 

Eighth: — Hearts that have been properly chilled and 
packed in this manner can be kept for any length of 
time and need not be overhauled. They can be kept 
for a year or longer, and whenever taken out of the 
tierces to use, they will make fine bologna and such 
sausage as hearts can be used for. Quite a quantity 
of properly cured hearts can be used in the manufacture 
of sausage with very good results. They will have a 
beautiful color and a delicious flavor. Hearts should 
never be pickled for bologna, but should always be dry 
salted as above directed. It is very often the case 
that hearts can be bought at a small cost when the 
market is low, and if so purchased and packed and 
stored as herein directed until the market advances and 
meat is high, they can be made into bologna with a 
very handsome profit. 

Ninth: — See paragraph on Temperature for Curing 
Meats on page 46. 

129 ^ 



B.I^E 



^ 



Sc ca. 




GERMAN HAM SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

German Ham Sausage 
is made very much like 
Bologna, except that the 
meat should be chopped 
finer. For every 100 lbs. 
of Ham Sausage, take 
the following: 

50 lbs. of Pork Trim- 
mings. 

40 lbs. of Beef Trim- 
mings. 

5 lbs. of Pork Speck 
(Back Fat). 

5 lbs. of Bull-Meat- 
Brand- Flour. 

21^ lbs. of Salt. 

6 to 8 ounces Zanzibar Brand Frankfort Sausage 
Seasoning. 

First; — Salt the Pork and Beef Trimmings four or 
five days ahead, using to each 100 lbs. of meat 1 lb. 
of Freeze-Em-Pickle, as directed on page 118. No salt 
or anything in addition to the Freeze-Em-Piekle should 
be added when the meat is put down to cure. The 
salt is added when the Sausage is made. 

Second: — When making Ham Sausage, use the Pork 
and Beef in the proportions as stated above, and when 
about half chopped add the Speck or Back Fat. 

Third: — After adding the Fat, add sufficient salt so 
as to have 2% to 3 lbs. to each 100 lbs. of finished 
Ham Sausage. Also add 1 lb. of Prepared Bologna 
Seasoning and a tablespoonful of Ground Mace. 

Fourth: — Take half of the proper quantity of water 
which is to be added to the Ham Sausage and mix into 
it 5 lbs. of Bull-Meat-Brand Flour, and work it into 
the meat in small quantities at a time. 

Fifth: — Then add the remaining water to the meat 
in small quantities, little by little, until all of the 
necessary water has been added. If the water has 
been added in small quantities at a time, the meat and 
Bull-Meat-Brand Flour will absorb all of it nicely; but, 
on the other hand, should all, or even one-half of 
the water be added at once, the meat will not absorb 



130 



CHIC-H^Cja. O. S.-H.. 



it as it otherwise would. Water should always be added 
to Sausage Meat a little at a time. 

Sixth: — When the meat is chopped, stuff it into Beef 
Bung Casings. After the Sausage is stuffed, it is well 
to wrap string around it tight, so the Sausag« will 
be firm when cooked and will not drop in the smok© 
house. 

Seventh: — Smoke this Sausage carefully over a me- 
dium warm fire. 

Eighth: — Cook the Sausage from 1% to ll^ hours, in 
water 155 degrees hot. Vary the time according ta 
the thickness of the Sausage and add a small quantity 
of our Improved Zanzibar Carbon to the water. See- 
directions on page 123 for coloring Bologna and color 
this Sausage the same way. 

Ninth: — After Sausage of any kind has been cooked,, 
it should be handled as follows: Pour boiling water 
over it to wash off the surplus grease that adheres ta 
the casings and then pour cold water over it to shrink 
and close the pores of the casings. This is very im- 
portant and it should be closely observed by all packers, 
and sausage makers who wish to have their Sausage 
look nice and fresh in appearance. 

HOW TO PREPARE CASINGS BEFORE 
STUFFING. 

(Copyrighted; Reprint Forbidden.) 

Before casings are stuffed, they should always be 
soaked in warm water, so as to make them pliable, so- 
they will stretch to their utmost limit when being 
stuffed. If they are properly soaked, they will stretchy 
considerably and will not burst as easy as. they will if 
they are not properly soaked. The casings should be 
soaked in water about 90 degrees temperature Fahren- 
heit, from one to two hours, depending upon how old 
and dry they are. If the casings are very old and dry, 
they will have to be soaked until they are perfectly 
soft and pliable. When casings are soaked in water 
that is too hot, the casings are scalded and become ten- 
der and will burst when being stuffed, and the heavy- 
Sausage will tear loose in the smoke house. 

131 



B. i-i E ll^e: ir. ScCZ a. 



HOW TO PREVENT BURSTING AND 
SHRINKING OF SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

Many undergo a great deal of trouble from the burst- 
ing and shrinking of Sausage and it is a trouble which 
can be easily avoided, as it is entirely owing to the 
manner of boiling the Sausage. Ordinary round or long 
Bologna should be kept in water at 160 to 170 degrees 
Fahrenheit for about 30 minutes, and thick large 
Bologna should be kept in water from 155 to 160 
degrees Fahrenheit from three-quarters of an hour to 
one hour, according to the size. If the Sausage is very 
large, it will take from one and one-quarter to one 
and one-half hours to cook them thoroughly. When 
Sausage is boiled in water that is too hot the particles 
of meat will crumble and separate. The Sausage will 
taste dry, although water will be in the crevices be- 
tween the small pieces of meat. The Sausage will look 
rough on the outside and will also lose more weight 
than when boiled as above directed. Many of them 
will burst when the water is too hot. After Sau- 
sage of any kind has been cooked, it should be 
handled as follows: Pour boiling water over it to 
wash off all the surplus grease that adheres to the 
casing and then pour cold water over it to shrink and 
close the pores of the casing. This is very important 
and should be closely observed by all packers and 
sausage makers who wish to have their Sausage look 
nice and keep its fresh appearance. 

132 



c: M I c j^Da. XJ. s.-H. 



HAMBURGER STEAK 




HOW TO SEASON HAMBURGER SO AS TO 

MAKE IT MORE PALATABLE AND 

PLEASING. 

(Copyrighted; Reprint Forbidden.) 




A new and very successful way of increasing trade 
on Hamburger is to season it with one ounce of Zan- 
zibar Brand Hamburger Seasoning to every 25 lbs. of 
meat. This gives the meat a Delicious Flavor, makes 
it more Palatable and Pleasing to the Taste and much 
more Appetizing and Satisfactory to the Customer. 
Sometimes Hamburger when made without Seasoning 
has a peculiar flavor and meat odor which many cus- 
tomers object to. 

All this trouble is overcome by Seasoning all Ham- 
burger with our Zanzibar Brand Hamburger Season- 
ing, as it gives the meat a Delicious Flavor and Aroma. 

This is something that will increase the sale on 
Hamburger wherever it is used. 

133 



B.I-IE 



SIS 



Sc cza. 




I HAMBURGER SAUSAGE I 

Below we give the re- 
cipe for a New Sausage 
that is well liked where- 
ever it is being tried, 
and we advise every 
butcher to make use of 
it. This Sausage is a 
success, takes well with 
the trade when made up 
right and is very easy to 
make. It is a nice eat- 
ing Sausage and cus- 
tomers are always 
pleased to get hold of 
something new for a 
change. Making Ham- 
burger Sausage gives the butcher an opportunity for 
selling all the small pieces of beef and a large per- 
centage of beef fat at a good profit, which is very often 
not easily sold otherwise. 

DIRECTIONS FOR MAKING HAMBURGER 
SAUSAGE. 

(Copyrighted; Reprint Forhidden.) 

Take— 

70 lbs. Beef Trimmings. 
20 lbs. Beef Fat. 
10 lbs. Bull-Meat-Brand Flour. 
20 lbs. Water. 
6 to 8 ozs. Zanzibar Brand Hamburger Seasoning. 

1 lb. Freeze-Em-Pickle. 

2 or 3 large size Onions. 

2 lbs. Salt. • 

First: — Take the 70 lbs. of Beef Trimmings and trim 
out all the sinew and cut them into small pieces. 

Second: — Spread the meat on a table and sprinkle 
over it 1 lb. of Freeze-Em-Pickle to 70 lbs. meat. Mix 
it thoroughly so that the Freeze-Em-Pickle gets to all 
parts of the meat and then run the meat through a 
sausage grinder, through a medium fine plate, so as to 

134 



c h: I c=J^^5. Cj a, xj. s. j^. 



cut the meat into small pieces, so that the Freeze-Em- 
Pickle is thoroughly mixed with the meat. Then place 
it in the cooler in tubs or boxes not deeper than six 
inches and allow it to remain there from one to two- 
days to cure. It is better to allow the meat to cure 
for two days or longer. 

Third: — After the Beef is cured take 20 lbs. of 
Suet or Beef Fat, from the Brisket is the best, cut it 
up with 2 or 3 large Onions and run the Beef Fat 
and Onions through the meat grinder and grind it very 
fine, then mix the ground Beef Fat with the 70 lbs. of 
Cured Beef. 

Fourth:— Put 10 lbs. of Bull-Meat-Brand Flour, 6 to 
8 ounces of Zanzibar Brand Hamburger Seasoning and 
2 lbs. of Salt in a pail and add 20 lbs. of cold water. 
After mixing add this to the ground Beef and Suet. 
Fifth:— Mix the Beef, Suet, Bull-Meat-Brand Flour, 
Seasoning, Salt and water together as well as possible 
and then run it through the meat grinder again. 

Notice: — Hamburger Sausage can also be made with- 
out curing the meat in advance if one prefers. 

Simply mix the Beef, Fat, Bull-Meat-Brand Flour, 
Hamburger Seasoning, Finely Cut-Up Onions, Freeze- 
Em-Pickle and Salt all together, run it through a 
Grinder and add the water while grinding and mixing, 
and when ground it is ready for sale. This sausage 
will, however, have a different flavor than when made 
of cured meat as above. 

Sixth: — After the Sausage is ground, spread it out 
on a platter, decorate it nicely with_ parsley, a few 
pieces of sliced lemon or orange, which adds to it& 
attractiveness. 

With each can of Hamburger 
Seasoning we furnish some of these 
cards free. Take a beef skewer, 
split the end of it so the card 
can be put into the slit and then 
stick this skewer into the plat- 
ter of Hamburger Sausage. This 
little card will help the sale 
and you will be surprised at the 
many compliments you will receive 
on this new Sausage. We will 
gladly furnish as many as are de- 
sired of these cards free of charge 
to any butcher who is using our 
Hamburger Seasoning. 



HOME MADE 

HAMBURGER^ 

^SAUSAGE. 

ISfPERLB. 
.2 LBS.F0R2S«> 



135 



B. I-I E LLE Fl Sc C a. 




DIRECTIONS FOR MAKING PORK 
SAUSAGE 

Take 100 lbs. of Pork Trimmings, prepared by 
the Freeze-Em Pickle Process, as described on 
pages 120C or 137, and while chopping add: 

5 lbs. of Bull-Meat-Brand Flour. 
2 lbs. of Salt. 

6 to 8 ozs. of Zanzibar Brand Pork Sausage 
Seasoning. 

Then add, little by little, the necessary quantity of 
cold water to make the meat juicy. This will make 
a most delicious Pork Sausage. 

Notice: — Pork Sausage can also be made without 
first salting the meat with Freeze-Em Pickle as above 
mentioned; however, sausage to be shipped or to be 
kept for some time will keep better when the meat 
is first cured with Freeze-Em Pickle before being made 
into Sausage. 

There are many kinds of Flours and Binders on the 
market, but the Sausage Maker will find Bull-Meat- 
Brand Flour to be the very best he can use, especially 
for Pork Sausage, as it does not sour or ferment and 
it makes an emulsion of the fat and water, and when 
the Sausage is fried the grease and meat juices will 
not fry out of it, but will remain in the Sausage. 
Pork Sausage made with Bull-Meat-Brand Flour is 
much more easily digested than when made without 
it, because the fat goes into the stomach in the form 
of an emulsion when the Sausage is eaten, and in this 
way is easily digested and absorbed. 

SMOKED PORK SAUSAGE. 

(.Copyrighted; Reprints Forbidden.) 
Pork Sausage not sold the day it is made may be 
smoked the following day and sold for Smoked Pork 

136 



ligaai 



I. U. S.-?^. 



Sausage. Pork Sausage smoked the day after it is 
made will keep much better than when they are 
smoked as soon as made, because Sausage that have 
been kept in a cooler for 24 hours after being made 
are thoroughly cured, so they will stand the heat of 
the smoke house, and will have an entirely different 
flavor than if they are subjected to the heat when the 
meat is fresh and is not fully cured. 

HOW TO CURE 

PORK TRIMMINGS 

WITH FREEZE-EM PICKLE 

FOR PORK SAUSAGE FOR IMMEDIATE USE. 

{Copyrighted; Reprints Forbidden.) 
After the pork is trimmed and cut up into small 
pieces not over two inches in diameter, spread it out 
on a table and add to every 

100 lbs. of Pork Trimmings, 
% lb. Freeze-Em Pickle and 
1/2 lb. Salt. 
First mix the Freeze-Em Pickle and salt together, 
then sprinkle it all over the meat and thoroughly mix 
it so that the salt and Freeze-Em Pickle is evenly dis- 
tributed on all parts of the meat. Place these trim- 
mings in a cooler for twenty-four to thirty-six hours. 
When wanted for use take them out of the cooler and 
work them up into pork sausage in the usual way, and 
when adding the seasoning, add enough salt to suit the 
taste. Usually one to two pounds of salt is used to 
every one hundred pounds of meat cured this way. 
The best temperature to cure these trimmings in is 
38 to 40 degrees Fahrenheit.- 

HOW TO MAKE 

PORK SAUSAGE 

WITH FREEZE-EM PICKLE 

FROM FRESH PORK TRIMMINGS. 

{Copyrighted; Reprints Forbidden.) 
When making Pork Sausage out of fresh trimmings^ 
add one pound of Freeze-Em Pickle to each one hun- 
dred pounds of meat in addition to the regular salt. 
This way of using Freeze-Em Pickle gives good re- 
sults and prevents the pork sausage from turning gray 
and spoiling in appearance. But the method of cur- 
ing the pork trimmings first for 24 to 36 hours before 
working them into the pork sausage is much prefer- 
able and gives the best results. 

137 



BI-IE 



Sc ca. 




HOW TO CURE MEAT FOR HEAD CHEESE. 

(Copyrighted; Reprint Forbidden.) 

The proper way to make Head Cheese is to make 
it from Cured Meat only, and all the Heads and Meat 
used for it should be cured for 10 to 14 days in a 
brine made as follows: 

1 lb. Freeze-Em-Pickle. , 

7 lbs. of Salt. 

5 gals. Water. 
Head Cheese made from Meat cured by this process 
will have a beautiful red color and will keep well in 
warm weather. Always add Bull-Meat-Brand Flour 
to Head Cheese, as it makes it firm and combines with 
the fats and juices of the meat, so as to keep the 
Head Cheese from drying out and thereby losing its 
flavor. 



DIRECTIONS FOR MAKING HEAD 
CHEESE. 

(Copyrighted; Reprint Forbidden.) 

The proper meat to use for making Head Cheese is 
that which has been cured by the Freeze-Em-Pickle 
Process, as above described, but it can also be made 
from fresh meat if desired. It will, however, be much 
better and will keep for a longer time if made from 
meat cured by the Freeze-Em-Pickle Process. 

First: — Boil the Heads slowly, and long enough so 
that the meat can be easily stripped from the bone. 

138 



|H»fc±*J-*^^ag 



.XJ. s.-a. 



Second: — Boil the Hog Binds and the Hog Fat in 
nets at the same time as when boiling the heads. When 
the Rinds are almost cooked through, remove them 
from the kettle and chop or grind them fine. The Fat 
when cooked, should be cut up into 1^, to 1% inch 
square blocks. 

Third: — Also boil about 15 lbs. of Cured Hog 
Tongues, and when they are cooked, cut them in strips. 

Fourth: — The proper proportions for making good 
Head Cheese are as follows, but, the quantity of the 
different kinds of meat can be varied according to the 
stock on hand: 

10 lbs. of Fresh Hog Back Fat. 

15 lbs. of Cured Hog Tongues. 

25 lbs. of Hog Rinds. 

60 lbs. of Cured Hog Head Meat (after removal 
from bone), 

5 lbs. of Bull-Meat-Brand Flour. 

6 to 8 ozs. Zanzibar Brand Head Cheese Seasoning. 
1 lb. of White Berliner Brand Konservirung Salt. 

If any salt is needed add sufficient to suit the taste. 
If the meat, is fully cured, no salt need be added. 

Fifth:— The 60 lbs. of Head Meat must be cut into 
small pieces % to % inch in size, either by hand or by 
machine. 

Sixth: — The Rinds must be cut fine; the finer the 
better. 

Seventh: — The Tongues must be cut into strips. The 
more Tongues used, the better will be the Head Cheese. 

Eighth: — Mix thoroughly together the Tongues, 
Rinds, Head Meat, Bull-Meat-Brand Flour, the Pre- 
pared Head Cheese Seasoning and White Berliner 
Brand Konservirung Salt. At the same time, mix into 
the Meat as much of the Water in which the meat was 
boiled as the Meat will absorb while being mixed. This 
water, in which the Heads have been cooked, con- 

139 



B. HE e: i_-j_e: f?. Sc cz □. 



tains Gelatine which has been drawn out of the meat 
while boiling, and this water congeals like Jelly when 
it becomes cold. The more of this water put into Head 
Cheese the better it will be, therefore add all of it that 
the meat will absorb. Bull-Meat-Brand Flour, in the 
proportion given in the above formula, will make a 
very different Head Cheese from what can be made 
with some of the other Binders • on the market. It 
will pay sausage makers to use B. Heller & Co.'s 
Genuine Bull-Meat-Brand Flour instead of any of the 
imitations now on the market. None of the other 
Binders that we have tested in our laboratory will 
do what Bull-Meat-Brand Flour will do. If the Butcher 
uses the best of ingredients and follows the proper 
methods, he is bound to make the Best Sau'sage; but 
the most careful sausage maker cannot make Fine Sau- 
sage unless he uses good material for making his prod- 
ucts. 

Ninth: — After the Head Cheese Meat, Bull-Meat- 
Brand Flour and water in which the Heads have been 
boiled are mixed as above directed, stuff in Beef 
Bungs or Hog Stomachs and boil in water 155 degrees 
hot until they are cooked through. This will require 
from one to one and one-half hours, depending upon 
the thickness. 

Tenth: — When cooked, remove from the kettle and 
place in cold water until they are partly cooled; then 
lay them on boards and press them down by putting 
boards over the Head Cheese with weights on them. 
Head Cheese is sometimes smoked after it is pressed.. 

Eleventh: — If they are not smoked or dipped in Zan- 
zibar-Liquid Ham Smoke, rub them with White Ber- 
liner Brand Konservirung Salt in order to prevent 
them from getting slimy. 

140 



C K[ I C -H. C3 □. U. S. -H.. 




CURING MEATS FOR LIVER SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

Liver Sausage always contains a certain amount of 
Meat and Fat in addition to the Liver. This Fat and 
Meat should be cured for a week or two, before making 
the Sausage, in a brine -made as follows: 

1 lb. Freeze-Em-Pickle. 
7 lbs. Salt. 

5 gals, of Water. 
Liver Sausage made from Meat which has been cured 
in this manner will keep much better after it is made. 
Where it is necessary to ship Liver Sausage any great 
distance, or to keep it on hand any length of time after 
it has been made, the Livers should also be cured in 
the above brine for two weeks before making the Sau- 
sage. The best way to cure the Livers for this purpose 
is to cut them into strips after they have been chilled 
for 24 hours and then put them into the brine to cure. 
Packers who must ship Liver Sausage during the sum- 
mer months will find the above directions in making 
Liver Sausage very valuable. 

DIRECTIONS FOR MAKING LIVER SAU- 
SAGE. 

(Copyrighted; Reprint Forbidden.) 

Take 70 lbs. of Hog Livers, 25 lbs. of Pork Necks; 
the entire Boned Head can be used instead of the 
Necks, or the trimmings which are cut from Bellies 
will work into Liver Sausage very nicely. 

First: — Scald the Livers by pouring boiling hot 
water over them or dip them into boiling water until 
they are scalded through to the center. Then throw ~ 
them into the ice water or put them into a tub of cold 
water and allow the water to run into the tub until the 
Livers are cooled through to the center, otherwise, 
they might sour in a short time. 



141 



BFIE LI_E:F?. ScCD. 



Second: — Cook the Hog Necks, Heads or Bellies and 
remove all the meat from the bone. 

Third: — Chop the meat as fine as possible. When an 
Enterprise Grinder is used, grind the meat as fine as it 
can be ground through a fine plate j^ then add the 
Ijivers, which have also been ground as fine as it is 
possible to get them. The finer and better the Livers 
and Fat are ground, the finer and better will be the 
Liver Sausage. 

Fourth: — When grinding, add to 100 lbs. of Sausage: 

3 large size Onions. 

5 lbs. Bull-Meat-Brand Flour. 

6 to 8 ozs. of Zanzibar Brand Liver Sausage Sea- 

soning. 

Vo lb. of White Berliner Brand Konservirung Salt. 

All of these should then be well mixed, and as much 
of the Water in which the Meat was boiled should 
be added to the mixture as the Meat will absorb. 

Fifth: — Stuff very loosely into Hog Bungs or Beef 
Casings, and boil very slowly, otherwise, they will 
burst; never have the water hotter than 155 degrees. 
The length of time to boil is % to 1 hour, which will 
depend entirely upon the thickness of the Sausage. 

Sixth: — After they are boiled, place in ice water, in 
which they should be kept until they have been chilled 
through to the center; then remove them from the 
water and place in the cooler. After the Sausages are 
chilled rub the casings with some White Berliner 
Brand Konservirung Salt, to prevent the Sausage from 
getting slimy. 

DIRECTIONS FOR MAKING BRAUN- 
SCHWEIGER LIVER SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

Braunschweiger Liver Sausage is made of neck 
pieces from Lean Hogs, Hog Livers, Gut Fat, Trim- 
mings from Bellies and Back Fat, all of which must be 
steamed before being chopped. For 150 lbs., or less 
amounts in the same proportion, take: 

10 lbs. Gut Fat. 

30 lbs. of Belly Trimmings. 

20 lbs. of Back Fat. 

40 lbs. of Neck Pieces. 

50 lbs. of Hog Livers. 
First: — Take the above quantities, put them into a 
kettle and steam them at about 180 degrees or 190 
degrees until the meat is tender. Care must be taken 

142 



tz: H I c -?5. C3- a, u. s. j^^ 



that the water does not boil. It should not be hotter 
than 190 degrees or just enough agitated to make it 
simmer. 

Second: — Separate the Livers from the other Meat 
that has been steamed and chop it or grind it fine. 

Third: — Take all of the other Meat out of the ket- 
tle, strip it from the bones and rinds, put it in a chop- 
per or grinder, and chop, rock or grind fine. The finer 
the better. While chopping add: 

5 large size Onions. 

5 to 8 lbs. Bull-Meat-Brand Elour. 

10 to 12 ozs. Zanzibar Brand Liver Sausage Sea- 
soning. 

% lb. of White Berliner Brand Konservirung Salt, 
and as much of the Soup in which the Meat was 
steamed as the Meat will absorb. 

Fourth: — Then put all of the chopped Meat, includ- 
ing the Livers, into a trough and mix all the Meat 
thoroughly, adding as much more of the Soup while 
mixing, as the mixture will absorb. 

Fifth:— Stufe loosely into Hog. Middles or Hog 
Bungs, and boil very slowly, otherwise, they will 
burst; boil them until they are filled and swell out. 
Never have the water hotter than 155 degrees. The 
length of time to boil is % to l^/^ hours, which will 
depend entirely upon the thickness of the Sausage. 

Sixth: — xA.fter they are boiled, place in cold water — 
ice water is the best — in which they should be kept 
until they have been chilled through to the center, 
but while chilling the Sausages must be turned fre-* 
quently to keep the grease from congealing to one side; 
then remove from the water, and place in a cooler. 
After the Sausages are chilled, rub the casings with 
some White Berliner Brand Konservirung Salt, to pre- 
vent the Sausage from getting slimy. 

Seventh: — If it is desired to smoke the Braunschwei- 
ger Liver Sausage it can be smoked the following day. 

SMOKED COLORED LIVER SAUSAGE. 

Soak the casings in a solution of our Improved Zan- 
zibar Carbon for a few minutes before watering, cut- 
ting and tying them, or boil the Liver Sausage in water 
with a little Improved Zanzibar Carbon, the same as 
boiling Bologna in colored water. This will give Liver 
Sausage a beautiful smoke color. 

143 



B.I-iE 



Sc CO. 




BLOQD 
SAUSAGE 



iiiiiiimMmaaiiiiiai.fi? ■ r ■ y- m - "■aaaaaaaaf ■ "" v vra'^faw 



BLOOD SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

Blood Sausage is always made from partially Cured 
Meat. This Meat should be cured for 10 to 14 days 
in a brine made as follows: 

1 lb. Freeze-Em-Pickle. 
7 lbs. Salt. 
5 gals. Water. 
Blood Sausage made from Meat which has been cured 
by the Freeze-Em-Pickle Process will have a delicious 
flavor and will keep well in any climate. 

Always use Bull-Meat-Brand Flour in making Blood 
Sausage, as it adds to its keeping qualities and absorbs 
the Fat and Moisture, preventing the Sausage from 
drying out and becoming unpalatable. 

TONGUE BLOOD SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

Tongue Blood Sausage is made the same as 
either Formula No. 1 or Formula No. 2, with the 
exception that Cured Hog Tongues are added to it. 
The more Tongues used, the better will be the 
sausage. Always use Tongues that have been thor- 
oughly cured by the Freeze-Em-Pickle Process as 
they -will have a nice red appearance in the Sausage. 
Boil the Tongues until they are done and then cut 
into strips and mix into the sausage at the same 
time as the blood is added. 

144 



(=: H I C J=L G D. tJ. &^H^ 




DIRECTIONS FOR MAKING BLOOD 
SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

To make 100 lbs. of Blood Sau- 
sage, use the following proportions 
which we will call Formula No. 1: 
20 lbs. of Cheek Meat, either fresh 
or salted. 

15 lbs. of Hearts, 
either fresh or 



salted. 

15 lbs. of 
Pork Rinds, 
either fresh or 
salted. 
20 lbs. of Pork Speck (back fat), either fresh or 

salted. 
25 lbs. (3 gallons) of Hog or Beef Blood. 

5 lbs. of Bull-Meat-Brand Elour. 

6 to 8 ozs. Zanzibar Brand Blood Sausage Sea- 

soning. 
2 to 3 lbs of Salt, to suit taste. 

% to 1 lb. of Freeze-Em-Pickle, according to whether 
the meat has been salted or is fresh. 

Salted Meat is preferable in making Blood Sausage 
but fresh Meat can be used if desired. 

First: — Take 25 lbs. of Fresh Hog or Beef Blood, and 
stir until the blood remains thin and will not congeal. 

Second: — Put the Pork Einds in a pudding net and 
boil until about three-quarters done. Care must be 
taken not to boil them too long, otherwise they will 
become too pulpy when boiled the second time in the 
Sausage. 

Third: — Boil the Cheek Meat and Hearts until done. 
The Cheek Meat and Hearts should be boiled as slowly 
as possible. The slower the boiling the better will be 
the Sausage. 

Fourth: — After they are cooked, put the Pork Rinds 
in a chopper or Enterprise grinder and cut them as 
fine as possible. The finer the better. After the Cheek 
Meat and Hearts have been cooked, they should be cut 
up coarse by hand, or chopped coarse in a chopper. 

Fifth: — The Pork Back Fat must be scalded by pour- 
ing boiling water over it for a few minutes. It should 
then be cut into small squares or cubes by hand or 
with a pork back fat cutting machine. 



145 



B. I-I E LLE R. Sc C □. 



M^ 



Sixth: — After the Meat and Fat are all cut, add 
to it: 

25 lbs. of Blood. 

5 lbs. of Bull-Meat-Brand ±'lour. 

6 to 8 ozs. Zanzibar Brand Blood Sausage Seasoning. 
Salt to suit taste. 

Seventh: — Mix these thoroughly and stuff into Beef 
Bungs, Beef Middles or Bounds. Fill the casings only- 
three-quarters full. 

Eighth: — Blood Sausage should be boiled very slowly, 
the water should not be hotter than 155 degrees. The 
length of time for boiling depends entirely upon the 
thickness of the Sausage. When done, the Sausage 
will float on top of the water and will be firm and 
plump. It will be necessary to prick the Casings when 
boiling to let out the air. 

Ninth: — When the Sausage is cooked through, re- 
move it from the kettle and place it in cold water; 
ice water is the best. Allow it to remain in this 
cold water until it is thoroughly cooled. Then, place 
on a board in a cooler and allow it to remain there 
24 hours before cutting. 

Tenth: — It is always advisable to use pickled or 
dry-salt cured Cheek Meat and Hearts for Blood 
Sausage instead of fresh ones. To cure them es- 
pecially for Blood Sausage, they should be cured in 
brine made with Freeze-Em-Pickle according to di- 
rections in first paragraplv of this article, for two 
weeks before being made into Sausage. Some pre- 
fer to grind the Hearts fine, and leave the Cheeks 
coarse, and if this is preferred, the Hearts can be 
ground with the Pork Einds. 

Formula No. 2, for making 100 lbs. of Blood 
Sausage: 

30 lbs. of Pork Speck (back fat). 

35 lbs. of Pork Snouts or Ears. 

30 lbs. of Hog or Beef Blood. 

5 lbs. of Bull-Meat -Brand Flour. 

6 to 8 ounces Zanzibar-Brand Blood Sausage Sea- 
soning. 

1 lb. Freeze-Em-Pickle and 3 lbs. of Salt to 100 lbs. 
of Sausage. 

Cook and handle Formula No. 2 the same as Formula 
No. 1, with the exception of leaving out the Hearts 
and Cheek Meat. 

146 



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VEALLDAF 




(Copyrighted; Reprint Forbidden.) 

Veal Loaf is usually made from Veal Trimminge 
with some Beef added. When Beef is added, it should 
be labeled and sold as Veal and Beef Loaf, and when 
made from Pure Veal it should be sold as Veal 
Loaf. It is a very profitable article to make from 
the Larger Veals, which are sometimes of slow sale. 

Adding Beef to Veal Loaf improves it, as it makes 
the Veal Loaf more juicy .and gives it a finer flavor 
than when made from Pure Veal. 

The Beef and Veal should be ground or chopped 
very fine; the finer it is ground the better, and it 
should have just enough fat with it to prevent it 
from getting too dry. The amount of fat that should 
be added will depend upon the quality of the meat 
used. 

After the Meat is ground, add to every 20 lbs. of 
Meat the following: 

2 lbs. of Bull-Meat-Brand Flour. 

1 Medium Sized Onion, chopped very fine. 
14 to % lb. Salt, according to taste. 

2 ounces Zanzibar-Brand Frankfort Seasoning. 
Mix all together thoroughly and add sufficient water 

so as to give the Meat the moisture required. 

Put it in a deep bread pan and bake or roast 
in an oven until it is dry on tne outside and is 
cooked through to the center. The length of time to 
roast it will depend upon the temperature of the 
oven and the size of the Loaf. 

Some used to make a Loaf of the Meat the same 
as a loaf of bread and put it in a large pan and 
roast it. When this is done, it requires continual 
basting, as the juices cook out of the meat to a 
certain extent; but by taking a deep pan and fill- 

147 



B.FiE 



Be a CD. 



ing it with tlie Veal Loaf, none of the juices can es- 
cape. They all remain in the loaf and are absorbed 
by the Bull-Meat-Brand Flour, and when the meat is 
roasted, all the juices and fine flavor are retained in 
it. 

Where Butchers are not equipped with an Oven for 
baking Veal Loaf, they should put it in a deep pan 
and take it to a Bake Shop and let the Baker bake 
it. Made in this way it requires no attention while 
baking, from the time it is put into the oven until 
it is done. 

After Veal Loaf is baked, cool and put it in the 
ice box and keep cold until wanted for the counter. 
Do not remove the Veal Loaf from the pan until it 
is wanted for the counter. 

By following the above directions, a most delicious 
article of food is made and one which will pay a 
Butcher nicely for his trouble. 




SCRAPPLE MADE WITH BULL-MEAT- 
BRAND FLOUR. 

(Copyrighted; Reprint Forbidden.) 

First: — Cut hogs heads into four pieces, remove the 
brains, ears, skin, snout and eyes. Cut off the fattest 
part for lard. 

Second: — Put the lean and bony parts in cold water 
to soak over night, in order to extract the blood and to 
cleanse it. 

Third: — When the heads have been thoroughly 
cleaned, put them over a fire to boil, using water 
enough to entirely cover them. 

Fourth. — Boil until the meat separates readily from 
the bones, then remove from the fire and drain off the 
liquor, saving a part of it for future use. 

148 



C K[ I C -H. G □, U. S. J^. 



Fifth: — Eemove all the meat from tlie bones, and 
chop all the meat up finely and add 2 ounces of Zan- 
zibar-Brand Frankfort Sausage Seasoning to every 20 
lbs. of meat; then replace the meat in the liquor in 
which it was boiled, and again put it on the stove to 
boil. 

Sixth: — While the meat and liquor are boiling, stir 
in enough Bull-Meat-Brand Flour until the contents 
are as thick as heavy mush. Stir constantly and 
boil for the first fifteen minutes, then reduce the 
fire, or place on the stove where there will be a slow 
boil for an hour. When done, pour into a shallow 
dish to mould. When cold, slice thin. It is then 
ready to fry. The above quantities can be increased 
as one desires. Every Butcher should make Scrapple 
and mould it with Bull-Meat-Brand Flour, for then the 
finest Scrapple is produced. 



SUMNER SAUSAGE 
**CERVELAT** 



DIRECTIONS FOR MAKING SUMMER 
SAUSAGE. (CERVELAT.) 

(Copyrighted; Reprint Forbidden.) 

Use 70 lbs. of Pork Trimmings, 20 lbs. of Lean Beef, 
10 lbs. of Pork Back Fat. 

First: — ^Before being made into Sausage, the Back 
Fat must first be dry salted for two weeks in order to 
get it properly cured and firm. 

Second: — After the Pork Back Fat has been dry salt 
cured, it should be cut up into small pieces of about 
one-half inch square. 

149 



B. ti e: lx- e: r^ Sc c: □. 



mm 



Third: — The Beef should be first finely chopped; .then 
the Pork Trimmings should be added and then the 
Pork Back Fat. The meat should be chopped until 
fine and while it is being chopped add: 

2 to 2% lbs. of Salt. 

1 lb. Freeze-Em-Pickle. 

8 oz. Best Granulated Sugar. 

10 to 12 oz. Zanzibar-Brand Summer Sausage Season- 
ing. 

5 lbs. Bull-Meat -Brand Flour. 

Fourth: — When the Meat it chopped, it should be 
packed tightly in pans or boxes, which should be 
placed in a cooler having a temperature of about 
40 degrees; these pans or boxes should hold about 
50 lbs. and should be shallow, not over six to eight 
inches deep, so that the Meat can be thoroughly chilled 
through. The Meat in these pans or boxes should re- 
main in the cooler from 4 to 6 days before it will 
be ready to stuff into the Casings. 

Fifth: — Stuff the Sausage into Hog Bung Casings 
or Beef Middle Casings and hang them in a dry room 
in a temperature of about 45 to 50 degrees for two 
or three weeks. 

Sixth: — They can then be Smoked and are ready for 
the market. 

HOW TO COLOR THE CASINGS FOR 
SUMMER SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

Soak the casings for a few minutes in a warm solu- 
tion consisting of 1 tablespoonful of Our Improved Zan- 
zibar Carbon in % barrel of water, varying the quan- 
tity of Zanzibar Carbon according to the color de- 
sired. After the casings have a light orange color take 
them out of the Zanzibar Carbon solution and wash 
them well in hot water, cut and tie them. 

After the Summer Sausage has hung a week or two 
and is dry, hang it in the smoke house for a few hours 
to give it a smoke flavor and it is ready for shipment. 
This will save a large shrinkage and the sausage will 
have a better appearance. Summer Sausage that has 
had the casing colored before being stuffed need not 
become rancid, as it is not exposed to the heat in a 
smoke house, which heat often causes the stearin and 
oil in the fat to separate, and as soon as this change 
takes place the sausage begins to become rancid. 

150 



[z;i-iic:;.z5.c3a, u. s.-h.. 




DIRECTIONS FOR MAKING ITALIAN 
SALAMI SAUSAGE. 

Take 60 lbs. of 
Pork Trimmings. 

20 lbs. of Lean 
Beef. 

20 lbs. of Pork 
Back Fat. 

5 lbs. of Bull-Meat' 

Brand Flour. 

1 lb. of Freeze-Em- 
(Copyrighted; Reprmt Forbidden.) -pj^Qy^^Q^ 

2V2 lbs. of Salt. 

8 oz. of Granulated Sugar. 

10 to 12 oz. Zanzibar-Brand Summer Sausage Sea- 
soning. 

2 to 3 oz. of Vacuum Brand Powdered Garlic. 

First:^ — Before being made into Sausage, the Back 
Fat must first be dry salted for two weeks to get it 
properly cured and firm. 

Second: — Chop the Pork Trimmings and the Beef 
quite coarse, coarser than for Summer Sausage. While 
chopping add the Bull-Meat-Brand Flour, Freeze-Em- 
Pickle, Salt, Sugar, Seasoning and Powdered Garlic, and 
when it is partly chopped add the Back Fat which 
has previously been cut in cubes about one-half inch 
square. By adding the Back Fat last it will still be 
in quite large pieces when the Meat is sufficiently 
chopped. The Fat should show quite prominently in 
Salami, as it must be fatter than Summer Sausage. 
Two or three ounces of Vacuum Brand Garlic should 
be added to the Meat while it is being chopped, to 
give it a delicious Garlic flavor. See page 274. The 
quantity may be varied according to the demands 
of the trade. 

Third: — ^When the Meat is chopped, it should be 
packed tightly in pans or boxes, which should be 
placed in a cooler having a temperature of about 
40 degrees. These pans or boxes should hold about 50 
lbs. and should be shallow, not over six to eight inches 
deep, so that the Meat can be thoroughly chilled 
through. The Meafr in these pans should remain in 
the cooler from 4 to 6 days before it will be ready 
to stuff into Casings. 

Fourth: — Stuff the Sausage into Hog Bung Cas- 
ings or Beef Middle Casings and hang them in a 
dry room in a temperature of about 45 to 50 degrees 



151 



B.I-IE 



Sc cza. 




SAUSAGE 



order 



get it properly 



tor two or three days, then wrap twine around them 
nicely as shown in cut and again hang up to dry for 
two to three weeks. 

Fifth: — They can then be smoked with cool smoke 
made with hardwood sawdust only. Wood makes too 
much heat. Then they are ready for the market. 

DIRECTIONS FOR MAKING HOLSTEIN 
SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

Take 50 lbs. of 
Pork Trimmings. 

40 lbs. of Beef 
Trimmings. 

10 lbs. of Pork 
Back Fat. 

First: — Before be 
ing made into Sau- 
sage, the Back Fat 
must first be dry- 
salted for two weeks 
cured and firm. 

Secoud: — Put the Beef into the chopping machine 
and while chopping it add: 

2 to 21/2 lbs. of Salt. 

1 lb. of Freeze-Em-Pickle. 

8 oz. of Best Granulated Sugar. 

10 to 12 oz. Zanzibar-Brand Summer Sausage Sea- 
soning. 

5 lbs. Bull-Meat-Brand Flour. 

1 Small Teaspoonful of Vacuum Brand Garlic. 

Let the Beef chop until about one-half done before 
adding the Pork; then chop the Pork and Beef some 
before adding the square cut pieces of Pork Back Fat 

Third: — After the Meat is chopped and spiced put- 
it in shallow boxes or pans not over eight inches 
thick, and put it in a good cooler. Keep the Meat 
in a cooler for from 4 to 6 days so it is thoroughly 
cured before it is stuffed. 

Fourth: — Stuff in Beef Round Casings and let the 
Sausage hang in a dry room at 45 to 50 degrees of 
temperature for a week. 

Fifth: — Then give them a good smoke and they are 
ready for the market. Cool smoke is produced with 
hickory, hard maple or oak saw dust only. Wood 
gives off too much heat. 

152 



c:Hicj=LC3a, u.s.j^ 



HOW ^0 COLOR THE CASINGS FOR 
HOLSTEIN SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

Soak the casings for a few minutes in a warm 
solution consisting of 1 Tablespoonful of our Improved 
Zanzibar Carbon, in ^ barrel of water varying the 
quantity of Zanzibar Carbon according to the color 
desired. After the casings have a light orange color 
take them out of the Zanzibar Carbon solution and 
wash them well in hot water, cut and tie them, 
then stuff the casings and hang the sausage up to dry. 

After the sausage has hung a week or two and 
is dry, hang it in the smoke house for a few days 
to give it a smoke flavor and it is ready for shipment. 
This will save a large shrinkage and the sausage 
will have a better appearance. Sausage that has had 
the casing colored before being stuffed need not be- 
come rancid, as it is not exposed to the heat in a 
smoke house, which heat always causes the stearin 
and oil in the fat to separate, and as soon as this 
change takes place the sausage begins to become 
rancid. 

SWEDISH SAUSAGE. 

(Copyrighted; Reprint Forbidden.) 

Take 60 lbs. of Beef. 
(Boneless Chucks, Bris- 
kets and Shank Meat 
can be used.) 

30 lbs. of Pork Ham 
Trimmings. 

10 lbs. of Back Fat. 

First: — Before being 
made into Sausage, the 
Back Fat must first be 
dry-salted for two weeks 
in order to get it prop- 
erly cured and firm. 

Second: — Cut up the 
Pork Back Fat into 
square half-inch cubes 
by hand or with a Pork 
Back Fat Cutting Ma- 
chine. 

Third:— Put the Beef 
and Pork on the block 




153 



B. I-I E IL-I_E R. Sc C D. 



3KS! 

and when partly or coarsely chopped add the cubes 
of Back Fat, and when the Beef and Pork are cut 
fine, the Pork Back Fat should show prominently 
through the meat. 

While it is being chopped add: 

2% lbs. Salt. 

5 lbs. Bull-Meat-Brand Flour. 

1 lb. Freeze-Em-Pickle. 

8 oz. Best Granulated Sugar. 

10 to 12 oz. Zanzibar-Brand Swedish Sausage Sea- 
soning. 

Add one to two teacupfuls of Zanzibar Liquid Ham 
Smoke, which will give that spicy smoke flavor char- 
acteristic of all imported Swedish Sausage. 

Fourth: — After chopping fine, put the Meat in a 
trough and knead it with the Bull-Meat-Brand Flour 
until it is tight and hard. 

Fifth: — Pack the Meat tightly in 50 lb. pans or 
boxes which place in a cooler having a temperature 
of about 40 degrees; these pans or boxes should 
be shallow, not over 6 to 8 inches deep, so that the 
Meat can be thoroughly chilled through. The Meat 
in these pans or boxes should remain in the cooler 
4 to 6 days before it will be ready to stuff into the 
Casings. 

Sixth: — Stuff the Sausage into Beef Middles and 
hang them in a dry room in a temperature of about 
45 to 50 degrees for two or three weeks. 

Seventh: — They can then be smoked with cool smoke 
made with sawdust, and are ready for the market. 

HOW TO COLOR THE CASINGS FOR 
SWEDISH METWURST. 

(Copyrighted; Reprint Forbidden.) 

Soak the casings for a few minutes in a warm solu- 
tion consisting of J tablespoonful of our Im- 
proved Zanzibar Carbon, in % barrel of water, varying 
the quantit}^ of Zanzibar Carbon according to the 
color desired. After the casings have a light orange 
color take them out of the Zanzibar Carbon solution 
and wash them well in hot water, cut and tie them. 

After the Swedish Sausage has hung a week or 
two and is dry, hang it in the smoke house for a few 
days to give it a smoke flavor and it is ready for 
shipment. This will save a large shrinkage and the 
Sausage will have a better appearance. Swedish 

154 



CH I CR-dCD U. S.-PL. 



Sausage that has had the easing colored before be- 
ing stuffed need not become rancid, as it is not ex- 
posed to the heat in a smoke house, which heat often 
causes the stearin and oil in the fat to separate, 
and as soon as this change takes place the sausage be- 
gins to become rancid. 




DIRECTIONS FOR MAKING POLISH 
SAUSAGE. 

f Copyrighted; Reprint Forbidden.) 

Take: 50 lbs of Pork Trimmings. 
40 lbs. of Beef Trimmings. 
10 lbs. of Pork Back Fat. 
Before being used in the Sausage, the Pork Back 
Fat should be dry-salt cured for at least two weeks or 
it can be cut from dry salt sides. 

First:— Cut up the Pork Back Fat into square 
half inch cubes by hand or with a Pork Back Fat 
Cutting Machine. 

Second: — Chop the Pork Trimmings, Beef Trimmings 
and Pork Back Fat quite coarse, and while being 
chopped add: 

2 to 21/2 lbs. of Salt. 

1 lb. of Freeze-Em-Pickle. 
10 to 12 oz. Zanzibar-Brand 

Polish Sausage Seasoning. 
8 oz. of Granulated Sugar. 

2 to 3 oz. Vacuum-Garlic. 

5 lbs. of Bull-Meat-Brand Flour. 

Third: — After the Pork Trimmings and Pork Back 
Fat have been chopped, and mixed with the salt, Bull- 
Meat-Brand Flour, Freeze-Em-Pickle and Vacuum 
Brand Garlic, stuff into beef round casings. 

Fourth: — After the sausage has been stuffed in- 
to casings place them in the smoke house and thor- 
oughly smoke with wood. This Polish Sausage should 
not be boiled when made, it is boiled when eaten. 

155 



B.I-IE 



^£ 



Sc ca. 



HOW TO COLOR THE CASINGS FOR 
POLISH SAUSAGE. 

(Copyrighted ; Reprint Forbidden.) 

Soak the casings for a few minutes in a warm 
solution consisting of 1 tablespoonful of our Im- 
proved Zanzibar Carbon, in ^2 barrel of water, vary- 
ing the quantity of Zanzibar Carbon according to 
the color desired. After the casings have a light orange 
color take them out of the Zanzibar Carbon solu- 
tion and wash them well in hot water, cut and tie 
them. 

After the Polish Sausage is stuffed, hang it in the 
smoke house for a few hours, using wood so as to 
have a hot smoke. This dries it and gives it a 
smoke flavor. Then it is ready for shipment. This 
will save a large shrinkage and the sausage will 
have a better appearance. Polish Sausage that has 
had the casing colored before being stuffed need 
not become rancid, as it is not exposed to so much 
heat in a smoke house, which heat always causes 
the stearin and oil in the fat to separate, and as 
soon as this change takes place the sausage begins 
to become rancid. 




I-^*!*^"^'^,. ^ 



156 



cH I G-aoa XJ. a-H^ 



B0CKWUR5T 



HOW TO MAKE THE FINEST QUALITY OP 
BOCKWURST. 

(Copyrighted; Reprint Forbidden.) 
First: — Take 
15 lbs. Beef, 5 lbs. 
Veal, 5 lbs. Lean Pork, 
5 lbs. Pork Back Fat 
(Speck). 

Second: — The Meat 
should all be chopped 
very fine except the 
Speck, which should first 
be cut into small cubes 
and then added to the 
rest of the Meat when 
it is partly chopped so 
that small cubes of fat 
will show in the Sausage. 
Third: — While chop- 
ping, add the following: 
11/2 lb. of Bull-Meat- 
Brand Flour. ■ 

% lb. of Freeze-Em- 
Pickle. 

% lb. of Salt. 
2* to 3 oz. of Zanzibar-Brand Frankfort Sausage Sea- 
soning. 

1 Tablespoonful of very finely cut Chives. 

2 Heaping Tablespoonfuls of finely chopped Parsley. 

Sufficient water to make the Sausage nice and juicy. 
Add the water gradually, so it will all work into the 
Meat nicely. Water should never be worked into 
Meat except in very small quantities .at a time, and 
the water should be added while the Meat is being 
chopped. 

Fourth: — When the Meat is all cut up fine and 
properly mixed with the spice, it should be stuffed 
in Narrow Sheep Casings and turned off in links about 
2% inches long. 

Fifth: — As a rule Bockwurst is sold without smok- 
ing, but it can be given a light smoke if desired. 

Sixth: — To prepare Bockwurst for the table, it 
should be steamed five or six minutes in hot water. 




157 



B.PIE 



Sc CO. 



MEXICAN TAMALES. 

(Copyrighted; Reprint Forhidden.) 

Take the inside Shucks from clean, White Corn and 
soak them over night in warm water. 

Dissolve three ounces of unslaked lime in a quart 
of water and pour this over one gallon of shelled 
white corn and add sufficient water to cover the 
Corn thoroughly. Boil the Corn in this water and 
lime for two hours and then wash it in clear water 
and rub off all the skins from the grains of corn. 
Grind and mash the corn to a thick paste or dough, 
adding salt to taste. This is the mass. 

For Pork Tamales, take three to four pounds of 
Pork, and for Chicken Tamales take three to four 
pounds of Chicken Meat. Boil the meat until thor- 
oughly cooked, in as little water as will cover it. 

While the meat is boiling add 1 to 2 oz. of Zanzi- 
bar-Brand Mexican Sausage Seasoning. 

When the Meat has boiled un- 
til it is tender, run it through a 
grinder or chop it as fine as possi- 
ble, and mix with it the Corn 
Mass as above. 

Take one of the Corn Shucks, 
spread it out on a board and 
cover all of the big end of it, 
about two-thirds of its length, 
with a layer of the corn mass, and 
on top of this spread a table- 
spoonful of the prepared meat 
filling. Eoll sidewise, like mak- 
ing a cigarette, and turn down 
the empty end of the shuck to 
hold in the contents, and they 
are ready to sell. Before serving 
put the Tamales into a steamer 
and steam for fifteen minutes. 

The above formula is the way 
Tamales are made in Mexico at 
the present time, but for mak- 
ing them in this country, instead of boiling the corn, 
as above directed, simply take the regular white corn 
meal and boil it in water into a regular corn jnush, 
and use this mush for the mass, together with the 
meat filling. 

158 




CZ'M.XCZJi.C^CJ, U. S.J=L. 



^^^^IJPwFA-nHFR ^^^^ Sausage, Bolog 

NJfVARM WEATHER ^a, Frankforts, Head 

Cheese, Liver Sausage, 
etc., can be kept in a 
fine, fresh condition, by 
simply putting them, 
'every night, in a solution of 1 lb. of Cold- 
3|U[ Storine dissolved in three gallons of water. 
iThis solution should be kept in the Cooler, In 
{the morning remove the Sausage from the solu- 
tion, hang it up and expose it for sale, and 
what remains unsold in the evening, simply put back 
in the brine for the night. 

In this way Sausage can be kept fresh and nice 
appearing for some time, and it will not shrink and 
dry up. This enables the dealer to keep a large, at- 
tractive display on hand in his shop without any dan- 
ger of the goods spoiling. 

By keeping the Sausage in this way, it does not dry 
out, nor become slimy or moldy as it would if hung up 
in the cooler. Sausage can also be shipped a reason- 
able distance in a Cold-Storine solution to better ad- 
vantage than if shipped in any other way. 

On arrival it should be removed from the solution, 
hung up and allowed to drain and dry. In the even- 
ing it should be replaced in the same solution for keep- 
ing over night. 

Never put Smoked Sausage and Fresh Sausage in 
the same solution. Each kind of Sausaofe should be 
kept in a separate solution. 

FRESH TRIPE AND PIGS FEET. 

Fresh Tripe and Fresh Pig 's Feet turn dark and spoil 
very easily, but by placing them every evening in a 
Cold-Storine solution made of one pound of Cold- 
Storine dissolved in three gallons of water, they can 
be kept in a good condition for a number of days. 
Every morning they may be taken out of the solu- 
tion, and those not sold during the day should be put 
back into the Cold-Storine solution overnight. The so- 
lution for Tripe and Pig's Feet should not be used for 
storing anything else in it. 

SWEET BREADS AND BRAINS. 

Sweet Breads and Brains can also be kept in the 
same way as Tripe and Pig's Feet. 



159 







':^)<-^.,^ (Copyrighted; Reprint Forbidden.) 
JL M^ One of the things mucli neg- 
))P*^ -'^jlected in many butcher shops is 
ft|. ^.)'>| the making of Lard. Butchers 
m^^^r ^ho do not cut up enough hogs 
to have fat for making Lard each 
day, allow the fat to accumulate 
until they have sufficient so as 
to make it worth their while to 
render it. Many butchers do not 
keep this fat in the ice box, but 
let it stand anywhere, because 
Ithey imagine that it does not 
"spoil; then, when they make Lard 
out of it, they wonder why the 
Lard is not better. 
Lard should always be made as soon as possible, and 
the fat trimmings should be kept in the cooler and 
not allowed to remain standing around in a warm 
place. To make high grade Kettle-Eendered Lard, al- 
ways cut the rinds off of the fat. The rinds can be 
put into pickle and stored until a quantity has ac- 
cumulated and then they can be cooked and utilized 
in Liver Sausage, Head Cheese or Blood Sausage. When 
the rind is cooked with the lard, it always causes 
more or less detriment to the lard. 

Before rendering, if one has the machinery, the fat 
should be run through a regular fat hasher or an En- 
terprise Grinder, and it should be ground up into 
small pieces. The smaller it is ground the better, for 
if the fatty tissues are thoroughly mangled and dis- 
integrated, the oil will separate more readily when 
the heat is applied. Those butchers not having a ma- 
chine in which they can cut up the fat should cut it 
into small pieces by hand. 

For making Kettle-Eendered Lard a steam jacket 
kettle is the best, but if one does not have steam, a 
common caldron will answer, but great care must be 
taken not to scorch the lard or allow it to become 
too hot when a caldron is used. 

160 



RENDERING LARD IN JACKET KETTLE 
OR CALDRON. 

(Copyrighted; Reprint Forbidden.) 

Before putting the fat into the kettle, put in a gal- 
lon of water for every 100 lbs. of fat, as the water pre- 
vents the lard from scorching. Then put in all the 
fat to be rendered and start the fire or slowly turn 
on the steam, as the case may be. 

In rendering Lard the heat should be brought up 
gradually, so that quite a little of the fat is melted 
before the full heat is applied. If the heat is brought 
up too rapidly, it will cause the Lard to be darker in 
color than when it is gradually heated. 

Lard should be boiled about 1% hours after the en- 
tire mass is boiling. 

Those butchers who wish to render their Lard scien- 
tifically, with the aid of a thermometer, can do so 
by hanging a thermometer in the Lard and bringing 
the temperature gradually up 
to 255 to 260 degrees Fahren- 
heit, and then turn off the 
steam or check the fire, as 
the case may be, and allow 
the Lard to cook slowly until 
it is finished. 

A butcher can always tell 
when the Lard has cooked 
sufficiently by the way the 
cracklings press out. 

After the Lard has all been 
tried out, skim out all the 
cracklings, put them into a 
press and press out all the 
Lard, adding what is pressed 
out to that in the kettle. 

Now the Lard is ready to 
be strained through a piece 
of cheese cloth. lard press 




161 



b.h:e 






Sc cza. 




IF ONE HAS A LARD SETTLING TANK, AS 

HERE ILLUSTRATED, HANDLE 

THE LARD AS FOLLOWS: 

(Copyrighted; Reprint Forbidden.) 

After treating the 
Lard as directed, with 
Lard Purifier and water, 
and after the Lard has 
been treated enough to 
make it foam, and the 
foam has been skimmed 
off, dip the Lard and 
water out of the kettle, 
run it through a piece 
of cheese cloth into the 
settling tank. A settling 
tank is simply a galvan- 
ized iron tank with a 
large faucet at the bot- 
tom. The bottom can be 

made to taper to the center and the faucet placed in 
the center, so all the water can be drained off, or the 
bottom can be made flat with the faucet close to the 
bottom, and the tank can be set slanting, so the water 
or Lard will all drain out. 

After the Lard is in the settling tank, let it settle 
for one or two hours, according to the size of the 
tank and quantity of Lard in it. Then drain off 
all the water and the impurities which have settled 
to the bottom. After these are drawn off, the Lard 
is ready to be run into buckets, which should be 
placed in the ice box to cool. 

A better way is to let the Lard settle in the settling 
tank and, after the water is drawn off, stir the Lard 
with a large paddle until it is thick and creamy, 
and then it should be put into buckets. By letting 
it cool in the settling tank and stirring it until it 
is thick and creamy. Lard will have a much better 
appearance when cold than Lard that is run into 
buckets hot. 



SETTLING TANK 



162 



C H I C J=L C3 D, TJ. S.-?=L. 



HOW TO PURIFY LARD WITH ONLY A 
COMMON RENDERING KETTLE. 

(Copyrighted; Reprint Forbidden.) 

After the Lard has been rendered as above, treat 
as follows: The kettle must not be too full of Lard^ 
it should not be more than three-fourths full when be- 
ing treated with the Purifier. 

Put a thermometer into the Lard to test the tem- 
perature. If the temperature of the Lard is below 
200 degrees Fahrenheit, add to every 100 lbs. of Lard 
3 ounces of B. Heller & Co. 's Lard Purifier, dissolved 
in one quart of water. For example, if the kettle 
contains 400 lbs. of rendered Lard, add 12 ounces of 
Lard Purifier dissolved in one gallon of water. 

Should the temperature of the Lard be over 200 
degrees F., do not add the Lard Purifier and water, 
but let the Lard stand for half an hour or so, until 
the temperature comes below 200 degrees. 

If the Lard Purifier and water are added to the 
Lard when it is as high as 212 degrees F., the water 
will at once be converted into steam as soon as it gets 
into the Lard, because water is converted into steam 
at that temperature. When the Lard Purifier and 
water are added to Lard that is too hot, the Lard 
will foam up and boil over; but, when the Lard i» 
below 200 degrees F. and the Lard Purifier and water 
are added, it will not boil up. 

After adding the Lard Purifier and water, take a 
paddle and stir the Lard thoroughly, so the Lard 
Purifier is mixed thoroughly with every part of the 
Lard; then turn on the steam or build up the fire 
slowly, as the case may be, and heat the Lard up to 
212 degrees F. The minute 212 degrees is reached the 
Lard will begin to foam. When the Lard gets to this 
point, it should not be left for a moment, because 
if it gets too hot it will boil over the top of the 
kettle; but if one stays right with it when it be- 
gins to foam, and checks the fire, it will not boil over 
but will foam a little and most of the impurities 
will rise to the top of the Lard. Now stop the 
fire and skim off all the impurities on the top of 
the Lard and allow the Lard to settle for about two 
hours, when all the water and the smaller impurities 
that did not rise to the top will have separated from 
the Lard and will be at the bottom, and one will be 

163 



B.I-IELLEFl Sc Ca. 






surprised at the amount of impurities that will thus 
be separated from the Lard. 

If the kettle has a faucet at the bottom, draw off 
the water and the impurities which have settled and 
then run off the Lard. Should the kettle not have 
an opening at the bottom, dip out the Lard from the 
top, being careful not to dip out any of the water 
which will be at the bottom. When most of the 
Lard has been taken out^ that remaining, which is near 
the water, can be dipped out together with the water, 
and put in a bucket or tub and allowed to harden. 

The lard will float on the top and when hard can 
easily be taken off from the top of the water, and 
should be kept until the next Lard is rendered, when 
it should be re-melted with the next batch of Lard. 

Before running the Lard into buckets, it is always 
well to run it through a piece of cheese cloth, so as 
to remove any small pieces of detached cracklings. 
It is advisable to put the Lard into the ice box as soon 
as it is run into buckets, so a» to set it, which will 
prevent the separation of the oil from the Stearin . 

IF ONE HAS NO SETTLING TANK, BUT 
SIMPLY HAS A RENDERING KETTLE 
AND AN AGITATOR, HANDLE 
LARD AS FOLLOWS: 

(Copyrighted; Reprint Forbidden.) 

First: — Eender the Lard in the Eendering Kettle, and 
treat it with B. Heller & Co. 's Lard Purifier, the same 
as directed in the foregoing. After it is treated, run 
the Lard through two or three thicknesses of cheese 
cloth, into the Agitator. Allow it to settle in the Agi- 
tator for two hours, then run off all the water from 
the bottom, and start the Agitator. The Lard should 
be agitated until it is thick like cream, then it is 
ready to run off. We, however, recommend that Lard 
should be taken from the Eendering Kettle and put 
into the Settling Tank and allowed to settle, and then 
the Lard should be run from the Settling Tank through 
the faucet about an inch above the bottom, into the 
Lard Cooler, and while in the Cooler it should be agi- 
tated until it becomes thick. There are always small 
particles of charred tissue which will settle to the 
bottom of the Settling Tank, which cannot be gotten 
out in any other way, and the Lard will be whiter and 
purer if allowed to settle in the Settling Tank and 
then drawn off into the Cooler. 

164 



c::Mi(~:.?5.CTa u. s.j=l. 




IF ONE HAS A LARD SETTLING TANK 

AND AN AGITATOR, HANDLE 

THE LARD AS FOLLOWS: 

(Copyrighted; Reprint Forbidden.) 

A Packer or Butcher 
who makes any quantity 
at all of Kettle Rendered 
Lard, should have a Ren- 
dering Kettle in which 
the Lard is rendered, a 
Settling Tank in which 
the Lard is settled, and 
a Lard Cooler with an 
Agitator in it. The Lard 
Cooler and Agitator 
should be double-jacket- 
ed, so that cold water 
can be run into the 
jacket to cool the Lard. 

When equipping a 
plant with a Settling 
Tank and Cooler, we 

advise that the Settling cooler and agitator 
Tank have two faucets in it; one at the extreme bot- 
tom and the other about one inch from the bottom. 
Then, when the water is drawn off of the Settling Tank, 
it should be drawn off from the lowest faucet, and 
when the Lard is drawn off into the Agitator, it 
should be run off through the faucet which is an inch 
from the bottom. In this way, small particles which 
may be in the Lard will remain in the bottom of the 
Settling Tank, in the one inch layer of Lard which re- 
mains in the bottom of the Settling Tank. After all 
the Lard is run off through the upper faucet, what 
remains between the upper faucet and the bottom of 
the Settling Tank should be drawn off through the 
lower faucet and should be kept until the next time 
Lard is rendered, and then should be re-rendered with 
the next batch. 

After the Lard has been rendered and has been 
treated in the Rendering Kettle, with the Lard Puri- 
fier, strain it through a cheese cloth into the Settling 
Tank, allow it to settle for two hours, then draw off 
all the water from the bottom faucet. After the water 
has been drawn off, draw off the Lard from the top 
faucet and again run it through cheese cloth, into the 



165 



B.ME L.L.EIR. Sc CZC2. 






Cooler and Agitator. Start the Agitator and allow 
it to run until the Lard is thick and white, like cream, 
and then run it off into buckets or tubs. 

A good way to set up the Settling Tank and the 
Cooler and Agitator, is to have the Settling Tank high 
enough up, on a bench above the Agitator, so that the 
Lard can be run out of the Settling Tank into the 
Agitator. The Cooler and Agitator should also be high 
enough from the floor so the Lard can be run from it 
into buckets or tubs. 

It costs very little to properly equip oneself with the 
proper apparatus, and if properly rigged up it is a 
pleasure to make the Lard and requires very little 
work. 

HOW TO PURIFY AND SWEETEN 
RENDERED LARD. 

(Copyrighted; Reprint Forbidden.) « 

First: — ^Put 100 lbs. of water into the lard kettle and 
add to it one-quarter to one-half pound of B. Heller 
& Co.'s Lard Purifier; then on top of the water put 
100 lbs. of the rendered Lard. 

Second: — ^If a steam kettle is used, turn on the 
steam; and if the kettle is heated by fire, start the 
fire; the heat should be applied slowly and must be 
closely watched, so that the Lard does not get too hot 
and boil over. In no case should more Lard and water 
be put into the kettle than to fill it one-half full. By 
thus having the kettle only half full it leaves plenty 
of room for the Lard to boil and foam and prevents 
it from boiling over the top of the kettle. 

Third: — While the Lard is being heated stay right 
with it at the kettle to watch it and continually stir it. 

Fourth: — When the Lard begins to boil check the fire 
and let it simmer from 10 to 15 minutes, then put out 
the fire or turn off the steam and let the Lard settle 
for about three hours; all the impurities that come to 
the top skim off carefully. 

Fifth: — After the Lard has settled for three hours 
all the water will be at. the bottom. If the kettle is 
provided with a faucet at the bottom so the water 
can be let off, let the water run out slowly until it is 
all drained out; if the kettle has no opening in the 
bottom, skim the Lard off from the top of the water 
and place the Lard in a Lard Cooler. If you have a 

166 



CZHIC-H-Cja. U. S.-R.. 



Lard Cooler with an Agitator, start the Agitator and 
keep it running until the Lard gets thick like cream; 
it is then ready to run off into buckets. If you have 
no regular Agitator, it is necessary to stir the Lard by 
hand occasionally until it gets thick and creamy; 
stir it as much as possible until it gets thick, and then 
run it into buckets. 

LARD NOT PURIFIED. 

If Lard is made without taking out the impurities 
with water and our Lard Purifier, the Lard will be- 
come rancid if it is to be kept during the hot weather, 
and it will not be so sweet in flavor nor as clean 
and white as it is when treated with our Purifier 
according to the preceding directions. Our Lard Puri- 
fier neutralizes the free fatty acids in the Lard, thus 
preventing rancidity and keeping the Lard Sweet and 
Pure. 

Lard made with our Lard Purifier according to the 
foregoing directions will comply with the regulations 
under the various Pure Food Laws. 

COMPOUND LARD. 

(Copyrighted; Reprint Forbidden.) 

In the Southern States, where the climate is warm^ 
it is necessary to add either Tallow or Tallow Stearin 
or Lard Stearin to Lard, so as to stiffen it in order 
that it can be handled at all. 

To make Compound Lard, first render the Lard and 
press out the cracklings as directed; then add from 10 
to 20 per cent of either Tallow, Tallow Stearin or 
Lard Stearin and stir until it is all melted and thor- 
oughly mixed with the Lard. The quantity of Tallow 
or Stearin to add depends upon the climate and season 
of the year, and also the price of the different ma- 
terials. 

After adding the above, purify the mixture, the 
same as directed for handling Pure Lard. However, 
Compound Lard must always be agitated until it is 
thick and cream-like before it is run into buckets. If 
one has no Lard Agitator, it must be stirred by hand 
until it is stiff and cool. 

It is perfectly legal to add Tallow, Tallow Stearin 
or Lard Stearin to Lard for this purpose, but such 

167 



B. PI E LLE Fi ScC a. 



Lard must be sold as Compound Lard. It cannot be 
sold as ''Pure Lard" when these ingredients are added 
to it. 

COTTON SEED OIL-LARD COMPOUNDS. 

(Copyrighted; Reprint Forbidden.) 

For certain purposes Cotton Seed Oil added to Lard 
is preferred to straight Lard, and the Cotton Seed Oil 
is added after the Lard has been purified and is ready- 
to put in the Agitator. 

To make a really good Compound Lard, a Cooler with 
an Agitator is absolutely necessary, but if one hasn't 
a cooler with Agitator, it can be done by stirring by 
hand continuously, so the Lard and Oil do not separate 
while cooling. 

When Cotton Seed Oil is used, it must be Eefined 
Cotton Seed Oil, and the more it is refined the better 
the compound will be. Lard should always be run 
through cheese cloth before putting it in the Lard 
Cooler, so as to take out any small particles of de- 
tached cracklings which may remain in the Lard. 

The formula for making Compound Lard with Cot- 
ton Seed Oil varies according to the relative values 
of the ingredients and the quality of Compound de- 
sired. The usual Compounds found on the market, as 
sold at the present time under trade names, and which 
contain no Lard at all, are made of 80 per cent Cotton 
Seed Oil and 20 per cent Tallow Stearin . (Tallow 
Stearin is Tallow with the oil pressed out of it.) A 
small' butcher can make this Compound by using 80 
per" cent Cotton Seed Oil and 20 per cent Eendered 
Tallow, which has previously been purified with B. 
Heller & Co.'s Lard Purifier. 

If it is desired to make a better quality of Com- 
pound, use less Cotton Seed Oil and add suflSicient Lard 
to bring the cost and quality to the desired degree. 

All such Compounds must be sold as ''Compound 
Lard'' when Lard is added; but when no Lard is added, 
they must be sold as "Lard Substitutes." These 
preparations are perfectly legal, and comply with the 
Pure Food Laws provided they are labeled and sold 
for what they are, but no one should make a Lard- 
Compound or Imitation Lard and sell it for Pure Lard. 

168 



CH I C^J^CjCD. tj. s.j^. 



REFINING LARD WITH FULLER'S EARTH. 

THE METHOD USED FOR REFINING LARD 
IN LARGE PACKING HOUSES. 

(Copyrighted; Reprint Forbidden.) 

The large packers all refine Lard and Tallow with 
the Fuller's Earth process, and for the benefit of the 
small packers, who would like to know how it is done, 
we will give the full directions, although a small pack- 
ing house can hardly afford to put in a plant for the 
process, as it requires a man who is experienced to 
refine Lard and Tallow in this manner. If a packing 
house does not make enough Lard and Tallow to afford 
to keep a man especially for this purpose, it will not 
pay to put in a refinery, which consists of the follow- 
ing machinery: A Eeceiving Kettle, which is a large 
open tank with steam coils in it to dry the Lard or 
a large Jacket Kettle will do. A Clay Kettle, which 
is a tank with steam coils in it for heating the Lard 
and an air pipe at the bottom of it connected to an 
air compressor. A Lard Cooler with Agitator to cool 
and stir the Lard while it sets so as to have it thor- 
oughly mixed. A Pump, Air Compressor and Filter 
Press. An ordinary size outfit will cost from $2,000 
to $3,000. 

First, the Lard, Tallow or Cotton Seed Oil, which, 
is termed stock, is placed in the Clay Kettle. The 
Clay Kettle is simply an iron jacket with a coil in the 
bottom of it through which air is pumped. In thi& 
kettle, the Fuller's Earth is added. To each and every 
100 lbs. of stock, there is added from one to two lbs. of 
Fuller's Earth; the quantity depending upon the grade 
of stock. Before the stock is treated a small test is 
made as follows. A small quantity is heated; in a part 
of it one per cent of clay is put, in another part 1% 
per cent, and in another two per cent. Mix each lot 
thoroughly, put them into a funnel over filter paper 
and allow" them to filter. By examining these samples, 
one can tell how much earth to use to the stock in the 
kettle. This must be done when the stock varies. Of 
course, when the Lard, Tallow, or Oil are running uni- 

169 



B. h: E i_j_e: p^ Sc cz a. 



form, it is not necessary to make the test, but where 
the stock changes, it is always advisable to test before 
treating, for the reason that too much Fuller's Earth 
put into the stock will give the Lard an objectionable 
flavor. Before stock of any kind can be treated with 
Fuller's Earth, all the moisture must be out of it; 
Lard usually contains two to three per cent of moisture, 
and very often considerably more, so it must be heated 
in a Jacket Kettle until all the water is evaporated. 
If there is any water in the Lard, the Fuller's Earth 
attacks the water first, and the Lard is not affected, 
because wet Fuller's Earth has absolutely no effect 
upon Lard. When the Fuller 's Earth is added to Lard, 
it must be 155 degrees hot; Tallow must be 185 de- 
grees hot, and Cotton Seed Oil 140 degrees hot. After 
the desired heat is obtained, regulate the steam so the 
temperature will remain stationary, turn on the air, 
and when it is blowing hard, put in the Fuller's Earth 
and blow for about 20 minutes; then start the force 
pump and pump the stock through the Filter Press. 
If the stock is of fine quality and only a small percent- 
age of Fuller's Earth is used, it can be pumped directly 
into the Eeceiving Kettle, but if a large percentage of 
Fuller's Earth is used, it is advisable to let the Lard 
run back into the Clay Kettle, and keep on letting it 
run through the filter and pumping it round until it is 
thoroughly clarified; then allow it to run into the Re- 
ceiving Kettle. 

If inferior stock is used^ sometimes as much as four 
and five per cent of Fuller's Earth is used to refine it, 
but it is not advisable to use that large amount as the 
clay gives off an odor which the stock sometimes ab- 
sorbs. Always use the least amount of clay that good 
judgment indicates will do the work, and after pump- 
ing through the filter, if it is not as it should be add 
more clay and refilter it. 

To make Compound Lard, treat the different stocks 
separately, run them in different tanks, and then mix 
them. After they have been put into the receiving 
tank or the mixing tank, it is advisable to mix them by 
blowing air into the bottom of the kettle in which are 

170 



CHI C J^CjD. O. S. J^. 



Lard, Tallow and Oil; this will mix even better than 
any process or method that we know of. The amount 
or kind of stock to be used depends upon the season 
of the year, and the kind and quantity of goods you 
wish to make. Equal parts of Tallow, Lard and Oil 
make a very good Compound. All the cloths for the 
Filter Press should be washed every day after using 
them as they must be kept perfectly clean; the cleaner 
the better. 

After the Compound Lard has been thoroughly mixed 
it must be put into an Agitator and agitated until it 
is thick like cream before it is run off into buckets. 

HOW TO RENDER TALLOW WHITE, ODOR- 
LESS, FLAKY AND SOFT LIKE LARD. 

(Copyrighted; Reprint Forbidden.) 

It is an easy matter to render Tallow so it will have 
a very- light color, in fact, will be almost white and 
at the same time flaky and soft like Lard, if the in- 
structions which follow are carried out. When so ren- 
dered, the Tallow will sell at a good price, as it will 
be entirely free from a tallowy odor, and is an excel- 
lent thing for baking purposes. Tallow rendered ac- 
cording to these instructions can be mixed with Lard 
and it will even improve the Lard. 

Take Beef Suet and all the Beef Fat trimmed from 
steaks and other cuts, and run it through an Enter- 
prise Chopper, chopping it very fine. It will thus be- 
come soft and sticky so it can be rolled up in small 
balls about one and one-half to two inches in diameter. 
While this is being done, fill the Eendering Kettle half 
full of water^ dissolving in the water about two ounces 
of Lard Purifier to every 100 lbs. of Tallow to be ren- 
dered, and start it to boil. .While the water is boiling 
the small balls of Tallow should be placed on top of the 
water until a sufficient number of balls have been thus 
put into the water to make a layer thj-ee or four inches 
deep, but not deeper. After the Tallow is rendered out 
of the balls, the heat should be turned off and the Tal- 
low should be permitted to cool. Just as soon as the 
boiling has ceased, all the cracklings that are on the 
surface should be skimmed off, put into a press and 

171 



B. I^ E ■LLE IR. St E-a. 



pressed out. The Tallow that is on the surface should 
be skimmed off and put into buckets. Care should be 
taken that no water is taken out with the hot Tallow. 
The tallow which remains on the water can be left 
there until it is hard, when it can be taken off and 
melted if desired, and then run into buckets. The ad- 
vantage in rendering Tallow in this manner is to pre- 
vent the Tallow from becoming too hot, and thus to 
keep it from turning dark; besides, the water and 
Lard Purifier purifies the Tallow and also draws out 
the tallowy odor. 

Any butcher can build up a large trade on home- 
rendered tallow when it is prepared in this manner. 
In fact, his trade will like the Tallow so well that he 
will not be able to supply the demand. As a rule, the 
butcher sells his Tallow unrendered at a low price, but 
if he will render it himself and follow the above in- 
structions carefully, he can sell the Tallow for at least 
10 to 12 cents per pound, owing to the fact that Tallow 
rendered in this manner produces the very finest fat 
for cooking purposes, it is much better than Lard. 

NEAT'S FOOT OIL. 

(Copyrighted; Reprint Forbidden.) 

Neat's Foot Oil is made by simply boiling the feet 
of^-eattle in a water bath, in an open kettle. The oil 
will come out of the feet and float on the top of the 
water. After the oil has been cooked out of the feet, 
they should be skimmed out of the kettle. The oil 
should then be treated with our Lard Purifier, the 
same way as directed for treating Lard. Simply let 
the water and fat cool down to 200 degrees Fahren- 
heit or below, and to every 100 lbs. of oil add about 
four ounces of our Lard Purifier dissolved in a quart 
of water. Stir the water, Lard Purifier and Neat 's 
Foot Oil thoroughly, and then start up the fire and 
bring it to a boil. Skim off any foam and impurities 
that may come to the surface and then stop the fire 
and allow it to settle about two hours; then skim the 
oil off of the top of the water, and you will have abso- 
lutely pure, sweet and refined Neat's Foot Oil. 

172 



C K[ I C-aGj □. U. S../^. 



w 





^L^in 



(Copyrighted; Reprint Forbidden,) 

First: — Clean the Feet as carefully as possible and 
then cure them in brine made as follows: 
6 lbs. of Salt. 
1 lb. of Freeze-Em-Pickle. 
5 gals, of Water. 

The Feet should be cured in this brine from four to 
five days. This brine can be used over and over again 
for curing Pickled Pigs Feet, until it becomes thick 
from the substances drawn out of the Feet. 

Second: — After the Feet have been cured for four 
or five days, cook them as follows: Heat a kettle of 
water boiling hot; then throw the Pigs Feet into it and 
keep the heat on until the water begins to boil; then 
check the fire or steam, and simply let the water sim- 
mer just as slowly as possible until the Feet are nicely 
cooked. The slower they cook, the better, and they 
ought to remain in the hot water for about four hours, 
when cooked at a low temperature. 

Third: — When they are cooked through, turn on cold 
water and let the water overflow until all the heat is 
out of them, and nothing but cold water overflows, 
and then let the Feet cool well. 

Fourth: — Split the Feet through the center and pack 
them. If they are to be packed in tierces and kept on 
hand for any length of time, the vinegar that is put 
over them should be 60 grains strong, but when they 
are packed in small packages for immediate use 40 
grains is strong enough. 

Fifth: — When packing the Feet add to every 100 lbs. 
8 to 10 ounces of Zanzibar Brand Pickled Tongue 
Seasoning. 



173 



B.f^E 



Sc cza. 



STORING PICKLED PIGS FEET. 

(Copyrighted; Reprint Forbidden.) 

There are certain seasons of the year when Pickled 
Pigs Feet are in great demand, while there are other 
seasons when they are a slow sale. We, therefore, give 
here a formula for keeping Pickled Pigs Feet in vine- 
gar so they can be kept for one year if necessary in 
a perfect condition. Salt, cure and boil the Pigs Feet 
the same as above, but instead of boiling them all done, 
Iboil them only about half done; then split them and 
jput them in tierces and fill the tierces with 60-grain 
vinegar and store in cold storage. The 60-grain vine- 
gar has a tendency to soften the meat. After they 
have been in this strength of vinegar for some length 
of time, they will become soft just as if they were 
thoroughly cooked, but if it is necessary to use them 
before they are soft, roll them into the engine room 
or in a place where it is very warm, and turn the 
tierces on their end. Keep the top of the barrel cov- 
ered with water — we mean on the top of the head — so 
that the head will not dry. The bottom of the barrel 
will not shrink and dry because the vinegar on the 
inside keeps it moistened, but if the top is not kept 
wet the barrel will shrink and begin to leak. By 
allowing the Pigs Feet, which are packed in strong 
vinegar, to remain in a very warm place for a week 
or so, they will become nice and tender; they are then 
to be repacked with 40-grain vinegar in small packages 
for the market. 



PICKLING TRIPE. 



« % 



(Copyrighted; Reprint Forbidden.) 

Select Tripe that is 

fresh and has not been 
lying around long 
enough to attract the 
bacteria ever present in 
the air. 

Tripe should be pre- 
pared b y thoroughly 
cleaning and washing the paunch in at least three or 
four changes of water. After that, a tub of cold water 



HOME- M/1DE 
nCKL£D 
T/f/FE 




174 



C H I C -SLD a. TU. S. -R.. 



should be prepared and a lump of unslaked lime, tlie 
size of an English Walnut, should be added to about 
50 gallons of water. Allow the lime to dissolve and 
then stir the water to thoroughly mix it. In this 
solution place the washed Tripe and allow it to soak 
for five or six hours. The water should be kept cold. 
A small piece of ice may be put in the water if 
necessary. Before the Tripe is put into the last soak- 
ing water, the inside should be scraped with a hog- 
scraper so as to remove the inside skin. The outside 
film or skin should also be scraped off. The boiling 
vessel should be thoroughly washed before the Tripe 
is placed in it for cooking. If there is any foreign 
substance whatever in the kettle, it will discolor the 
Tripe. ' On the other hand, it may be turned out per- 
fectly white if the boiling vessel is in proper condition. 
Two ounces of B. Heller & Co.'s Lard Purifier mixed 
in 50 gallons of boiling water will assist to keep the 
Tripe White. 

Scald the Tripe ' thoroughly and scrape both sides 
well with a hog-scraper. The Tripe is then ready to 
be cooked. 

In cooking, allow the water to come to the boiling 
point. It should then be reduced to a simmer until 
the Tripe is thoroughly cooked. When cooked, cold 
water should be turned on and allowed to overflow 
until the Tripe has thoroughly cooled. After it is 
thoroughly cooled, pack in tierces with vinegar that 
is 60 degrees strong. Always use White Wine Vinegar. 
If it is desired to ship Tripe after it has been vinegar- 
cured, it should be repacked in vinegar 38 to 40 de- 
grees strong. 

To give the Tripe a nice flavor, add to every 100 
lbs. of Tripe 8 to 10 ounces of Zanzibar Brand Pickled 
Tongue Seasoning. 

Many have trouble through their inability to cook 
Tripe tender. This, in most cases, is owing to the 
fact that the Tripe is boiled too much in water that 
is too hot. Water in which Tripe is being cooked 
should be allowed to come to a boil, after that, it 
should be put on a slow fire where it will cook the Tripe 
by simmering. A simmer is water that is hot, but not 
boiling, or 155 to 160 degrees. Boiling water will 
always shrink and toughen Tripe. It will take longer 
to cook some Tripe than others, depending upon the 
age of the animal from which it is taken. Tripe should 
be allowed to simmer until it is cooked tender. 

175 



B. I^E 



JM^ 



Sc CO. 




HOME-MADE^ 
c^MINCE MEAT 



MINCE MEAT. 

(Copyrighted; Reprint Forbidden.) 

The following direc- 
tions will make a most 
delicious Mince Meat: 

Take 4 lbs. of lean 
Beef, boil it until it is 
fairly well cooked and 
then chop or grind it 
very fine. 

Add 8 lbs. of Hard 
Green Apples, cut into 
small cubes. 

1 lb. of very finely 
chopped suet. 

3 lbs. of seeded Eaisins. 

2 lbs. of Picked Cur- 
rants, carefully washed 
and dried. 

2 to 5 lbs. of Citron, 
cut up into small pieces. 

1 lb. of Brown Sugar. 

1 pint Cooking Molasses (pure New Orleans Molassefe 
is the best, and it must be free from Glucose). 

1 quart of Sweet Cider. 

1 Tablespoonful of Salt. 

1 Teaspoonful of Ground Black Pepper. 

1 Teaspoonful of Mace. 

1 Teaspoonful of Allspice. 

% Teaspoonful of Cinnamon. 

A little grated Nutmeg. 

A pinch of Cloves. 

Mix the above thoroughly, then heat slowly on the 
stove and boil for half an hour. 

If the Mince Meat is to be put in jars and sealed 
up tight, the hot Mince Meat should be put into pint 
and quart jars, the jars should be filled up to the brim 
and the tops screwed down tight immediately. 

If the Mince Meat is to be kept in bulk and not 
sealed up in jars, add % pint of good Brandy after the 
Mince Meat has been cooked and allowed to become 
nearly cold, stirring the Brandy into the Mince Meat 
thoroughly and then pack into stone crocks, cover 
tightly and keep in a very cool place where the Mince 
Meat will not freeze. This Mince Meat will keep all 
winter. 

176 



P-fc±*j->^^a5 



U.S.J^. 



The above quantities can be increased or decreased 
proportionately, according to the total amount of 
Mince Meat desired at one time. 

Dry or concentrated Mince Meat is made same as 
above, except that dried apples are used instead of 
fresh apples, and no liqui*ds are added. Wet Mince 
Meat is better than the dry and will give better satis- 
faction. 




DIRECTIONS FOR MAKING SOUSE. 

(Copyrighted; Reprint Forbidden.) 

First: — Take nicely cleaned Pigs Feet, Pigs Snouts, 
Hocks, Tails or Ears, and put them in a kettle on a 
stove, or fire or in a steam jacket kettle. 

Second: — Add just enough cold water to entirely 
cover them. 

Third: — Boil until the Meat can be removed from 
the bones. 

Fourth: — Eemove the Meat from the bones, and put 
it back into the water in which it was boiled; then 
add to this water enough White Wine Vinegar to 
give it a nice sour taste. The quantity of vinegar 
will depend upon its strength. 

Fifth: — Add the following proportions of spice, 
which cai\ be changed to suit the amount of Souse 
you are making. For 100 lbs. Souse use: 

2 lbs, of Granulated Sugar. 

8 to 10 oz, Zanzibar-Brand Pickled Tongue Seasoning. 

Sixth: — Mix the spice with the Meat, and boil about 
15 minutes; then remove from the fire. Put the Souse 
into square tin pans, and allow it to set 24 hours be- 
fore removal. If desired, a lemon and 2 or 3 good 
sized Onions may be cut into small pieces, and mixed in 
the Souse before it is boiled; some like this, and some 
prefer it without Onion or Lemon. Do not use too 
much Lemon as it will make the Souse taste bitter. 



177 



B.ME 



^S 



Be CO. 




VINEGAR PICKLED PIGS TONGUES. 

(Copyrighted; Reprint Forbidden.) 

Take salted Pigs 
Tongues that have been 
cured for 30 days and 
scald them in hot water; 
then remove the skin 
and gullet. Boil slowly 
for three hours, the 
same as boiling Pigs 
Feet; the slower they are boiled the better; then cool 
the Tongues, in the same manner as directed for 
cooling Pigs Feet. 

Another way is to take them out of the Brine and 
cook them, and then take off the skin and gullet 
after they are cooked. When handling large quan- 
tities, this latter method will not work as well as the 
first method, because after the Tongues are boiled, 
they must be cooled in the same vat, and after they 
are cooled, the skin does not remove so easily. That 
is why it is better to scald them in boiling water 
first and then remove the skin and gullet, then boil 
them. 

Split the tongues through the center and pack in 
Vinegar the same as Pigs Feet and add to every 100 
lbs. of Tongues 8 to 10 ounces Zanzibar-Brand Pickled 
Tongue Seasoning. 

HORSERADISH. 

(Copyrighted; Reprint Forbidden.) 

Home-made horseradish is a relish that every house^ 
hold demands. It is impracticable to put grated horse- 
radish upon the market except when bottled, as ex- 
posure to the air discolors it and dries it out. An ex- 
cellent bottled article which will prove a good keeper 
as well as a good seller can be made as follows: To 
ten parts of grated horseradish add one part of granu- 
lated sugar and one part of pure vinegar. In prepar- 
ing horseradish none but white wine vinegar should be 
used. One of the best means of getting new trade is 
for a Butcher to sell home-made grated horseradish. 



178 



[=: ti I c -?L C3- a. xx&-ft^ 



SAUER KRAUT. 



HOME-MADE 
5AUER KRAUP 




(Copyrighted; Reprint Forbidden.) 

Select sound cabbages 
and peel off the first or 
damaged leaves, then 
slice or shave with a 
cabbage cutter as fine as 
possible. The object de- 
sired in making first- 
class Sauer Kraut is to 
obtain a perfect fermen- 
tation under pressure 
with the aid of salt 
alone. The brine, there- 
fore, results from the 
water contained in the 
salt and cabbage, no 
water being added. First 
secure a good strong 
cask, which should be 
well scalded and cleaned. Sprinkle on the bottom of 
this cask a small quantity of salt, then put in a layer 
of cabbage and while adding the cabbage sprinkle 
some salt through it, so that the salt is as much di- 
vided as possible and then tamp well with a wooden 
tamper, so as to pack it as tight and solid as possible. 
Continue putting in layer of cabbage and tamping this 
way until the barrel is full. The salt to be used 
should always be of the best grade and one pound 
of salt to one hundred pounds of cabbage should be 
used but may be varied according to the taste. Some 
prefer it saltier than others. After tne cask is filled or 
as full as desired, the cabbage should be covered with, 
a clean cloth on which should be laid hardwood boards. 
Use the boards taken out of the head of a whiskey 
barrel or tierce as this makes the best cover, as they 
fit in the barrel and are made of hardwood and will 
not give the cabbage a taste. Carefully weight the 
boards down with heavy stones, always remembering 
that the fermentation should be accomplished under 
pressure. Once a week take off the stone, board and 
cloth from the cabbage and wash them clean and re- 
place the cloth and boards and stones on top of the 
barrel after they have been washed. By repeating 
the washing of the boards and cloth and stones every 



179 



B.i-iE l.l.e:"f^ Sc ca. 



1^ 

week, the top of the cabbage will be kept perfectly 
sweet and the foam which comes to the top is re- 
moved, so that the top of the Sauer Kraut will be as 
good as that in the bottom of the barrel. The Kraut 
should be left to ripen for about four weeks in a warm 
temperature. It is always best not to offer it for 
sale until it has sufficiently ripened and is tender and 
juicy and that it has the proper flavor. This can only 
occur after perfect fermentation has taken place. 

PICCALILLI. 

(Copyrighted; Reprint Forbidden.) 

This sauce is easily prepared and is in considerable 
demand by some trades. Select good, firm, green to- 
matoes, wash them thoroughly and cut away all de- 
fective portions of the tomatoes. They should then 
be sliced or quartered and placed in a salt brine made 
with one pound of salt to each gallon of water with 
a supply of green peppers. Let them cure in this 
brine for two weeks. They may then be taken out 
and chopped very fine, about % to % inch in diam- 
eter. They are then ready for the vinegar, which 
should be pure in quality, the white wine vinegar be- 
ing preferred. The vinegar should be first prepared 
or sweetened and spiced with pure granulated cane 
sugar, cloves, cinnamon, mustard seed and a small 
quantity of celery seed. This can be poured over the 
chopped tomatoes and peppers, either hot or cold. Pic- 
calilli should be sold nearly or quite strained of its 
vinegar. 

CHOW CHOW. 

(Copyrighted; Reprint Forbidden.) 

Chow Chow is a popular sauce that can be readily 
prepared. It is strictly a Chinese innovation which 
was introduced to the American palate during the 
first immigration of Chinamen. It is merely the cu- 
cumber pickle cut up into small pieces with the addi- 
tion of cauliflower, onions, etc., over which is poured 
a preparation of mustard, vinegar and various con- 
diments which taste may demand. Chow Chow is a 
good keeper and a good seller, but in order to retain 
its flavor and color, it should be carefully covered and 
kept from exposure to the air. 

180 



C H I C/L EJ D. U: S: -PL: 




DILL PICKLES. 

(Copyrighted; Reprint Forbidden.) 

All butchers should 
put tip home made 
pickles of all kinds and 
such relishes as horse- 
radish and sauer kraut. 
Dill pickles are very 
popular and they are 
always salable in the 
butcher shop. They may 
be made as follows: Se- 
lect large pickles of as 
near an even size as pos- 
sible and soak in water 
over night; then wash 
them thoroughly. Next, 

take a barrel and put a layer of dill about one inch 
thick on the bottom of it, upon which place the 
pickles three layers deep. Over these pickles place 
another layer of dill and repeat the layer of pickles 
as in the first instance. Continue this operation of 
the layer of dill and then pickles until the barrel is 
as full as desired, leaving sufficient space for the 
brine. The brine should be made of the best quality, 
of salt, using }4 lb. to each gallon of water. Brine 
thus made will make the natural soft home-cured Ger- 
man dill pickles. After the brine has been placed 
over the pickles place them in a cooler and let them 
ripen for about four weeks. The ripening process may 
be quickened about two weeks by leaving the pickles 
in a room of moderate temperature. Some people 
prefer dill pickles hard and for such taste it is neces- 
sary to put a little alum in the brine. A piece about 
as big as an egg for a full barrel of pickles is the 
proper amount. Dissolve this in the brine. This will 
keep the pickles firm and hard. It will be found, 
however, that most tastes prefer the natural brine 
without the alum, as the soft pickle seems to have 
a more appetizing flavor. There is no appetizer more 
appreciated than the dill pickle and it comes nearer 
appealing to the general trade than most any relish 
that can be offered. 



181 



B.I^E 



^m 



Sc CD. 



DRESS POULTRY IMMEDIATELY 
^t AFTER KILLING i 




HOW TO DRESS POULTRY. 

(Copyrighted; Reprint Forbidden.) 

The Butcher who will make a specialty of dressed 
poultry will make a hit with his customers and good 
profit on sales if he will be careful to get his Chick- 
ens dressed decently, and to educate his customers to 
pay prices that will be commensurate with the quality 
of the meat offered. Very often it is almost an im- 
possibility for the consumer to secure sweet, untainted 
Poultry Meat. Much of this trouble is owing to the 
fact that large shippers kill the Chickens, dry pick 
them or scald them, and the food that remains in 
the intestines ferments and taints the meat, with the 
result that the Chicken, when cooked, has an abomin- 
able taste. 

When a Butcher is so situated that he can dress his 
own Chickens, and he would be fully justified in 
making all preparations in that direction, he ought 
to open, draw and wash out thoroughly every chicken 
as fast as it is killed, just as he would wash out Hogs, 
Calves or Sheep. Chickens that have been nicely 
drawn and washed immediately upon killing are always 
sweet in flavor, and the Butcher who will take the 
pains to offer such goods and to acquaint his customers 
of their quality can not only establish a large trade 

182 



CHIC-fLCJD ZJ.S.J=L. 



and a great reputation, but "he can offer the public an 
article that is pure and sweet, and diflGlcult to obtain. 
No doubt he could command the Chicken trade of any 
neighborhood by this means, down all competition, 
and obtain good prices for his Meat, as people would 
be willing to pay for the original weight of the chicken 
before drawing, and at the same time would be much 
better satisfied with what they get. If desired, the 
Butcher could weigh the chickens after they are 
dressed, tag and draw them, and then could say to 
his customers: '^This Chicken weighed so much be- 
fore it was drawn, but in order to retain the sweet- 
ness of the meat, we draw it as it ought to be drawn, 
wash it out, and sell it to you for just what it is 
worth." A Butcher's statement upon these points 
would not be doubted. Furthermore, the Butcher would 
not lose anything by this method, as Chickens shrink 
after they are dressed and kept two or three days be- 
fore sold. The loss from this shrinkage is consider- 
able. Therefore, the trouble and expense of drawing 
Chickens and handling them in the manner described 
would be fully repaid. 

STICKY FLY PAPER. 



5TICKY 
FLY PAPER 



Every Butcher can 
make his own Sticky 
Fly Paper with very 
little trouble. It is 
made as follows: 

1 lb. Eosin. 

3% oz. Molasses. 

3% oz. Boiled Linseed 
Oil. 

Boil the three together 
until they get thick 
enough and then spread 
on heavy Manilla paper. 
The proper and quickest way is to take a sheet of 
heavy Manilla paper and spread the mixture on half 
of the surface of it, then double the paper over; the 
mixture put on the half will be quite sufficient to 
coat the face of the other half that is doubled over 
on it. The cost of making this sticky fly paper is 
very small and in an hour any Butcher can make 
enough Sticky Fly Paper to last the entire summer. 




183 



H.I-iE 



Sc (z a. 



RATS AND MICE. 

Rats and Mice daily destroy many 
thousands of dollars' worth of mer- 
chandise and property. Besides 
this, they are the greatest Disease 
Carriers in the world. Many Butch- 
^ ers do not realize the importance 
to themselves anc'. their neighbors 
of making it a point to destroy as 
many of these pests as possible. 
The Eats and Mice that feed upon 
the sweepings from Butchers' floors 
and such other refuse as they can 
gain access to, may have a very 
far-reaching in- 
fluence in carry- 
ing diseases and 
spreading epi- 
demics, besides 
the waste they 
cause and the de- 
struction to 
buildings and 
other property. 
To kill out all 
the Rats and Mice which visit a Butcher Shop and 
not have them die in the house may involve a cam- 
paign covering several weeks, but it will more than 
repay the Butcher and the Community for making the 
effort. 

By using our Rat-Bane (an advertisement of which 
will be found on page 288) they can be entirely cleared 
out of any vicinity. One beauty about using Rat- 
Bane is that they die out in the open and not in the 
walls, under floors or in their holes under houses. 

Butchers will save much more by stopping the waste 
of these pests than the expense of getting rid of them. 





184 



CZ H iG-ac3a, U. S. J^. 



WiGMpAM 



.1^ 




KILLING ON THE FARM. 

Very often butchers in the smaller towns find it 
convenient to slaughter live stock in the country 
where it is purchased. In order to meet such cases 
we submit the following directions for slaughtering 
cattle, hogs and sheep, and no doubt they will be found 
useful and suggestive. 

It is absolutely necessary that only healthy animals 
shall be slaughtered for food. It is not so important 
that stock should be fat, although no one can expect 
the best results from lean animals, but as there is a 
demand for all grades of meat, condition is not so ex- 
acting as health. 

In the case of injured animals, crushed ribs, broken 
limbs, etc., the flesh is not good for food unless the 
stock has been slaughtered immediately upon receiv- 
ing the injuries. 

AGE FOR KILLING. 

It is a well known fact that the meat of old animals 
is tougher than that of young ones. The flesh of 
young animals frequently lacks flavor and is not solid. 
An old animal in proper condition and ,good health 
is preferable as food to a younger one in poorer con- 
dition. 

Cattle if properly fed are fit for beef at 12 to 24 
months, although the meat from these animals often 
lacks flavor, especially if they have not been well 
fed. The best meat is from aged steers 30 to 40 
months old. A calf should not be slaughtered under 
four weeks and is not at its best until about eight 
•weeks of age. There is a law in many States con- 
fiscating veal offered on the market under six weeks 
of age. 

185 



B. H E LLE Fl Sc C a. 



Pigs may be used after six weeks but the most 
profitable age at which to slaughter hogs is between 
eight months and one year. 

Sheep may be used at from 3 to 4 months of age; 
but are at their best from eight to twelve months. 

PREPARING FOR SLAUGHTER. 

Experience dictates that an animal intended for 
slaughter should be kept from eating for twenty-four 
to thirty-six hours before killing. If kept on full feed 
the system is gorged and the blood, loaded with as- 
similated nutrients, is pumped to the extremities of 
the capillaries. It is impossible to thoroughly drain 
the blood from the veins when the animal is bled, 
and the result will be a reddish-colored, unattractive 
carcass. Again, food in the stomach decomposes very 
rapidly after the animal is slaughtered. Where the 
dressing is slow, as it must be on the farm, the gases 
generated from the stomach often flavor the meat. It 
is well to give water freely up to the time of slaughter 
as it aids in keeping the temperature normal and 
helps in cleaning out the system, resulting in a nicer 
colored carcass. 

It is but natural that the condition of animals prior 
to slaughter should have a positive effect on the keep- 
ing qualities of the meat. There should be no excite- 
ment sufficient to raise the temperature of the body. 
Excitement creates fever, prevents proper drainage of 
the blood vessels, and, if intense, will cause souring 
of the meat very soon after dressing. No animal 
should be killed after a long drive or rapid run about 
the pasture. It is always better in such cases to per- 
mit the animal to rest over night rather than to risk 
spoiling the meat. The flesh of an animal that has 
been overheated and then killed is usually of a dark 
color and frequently develops a sour odor within a few 
hours after dressing. Braises cause blood to settle in 
the affected portions of the body, often causing loss 
of a considerable part of the carcass. A 24-hour fast, 
ample water, careful handling and rest are necessary 
in order that the meat may be in the best condition 
for immediate use or curing. 

186 



CKCicj^Cj-a. u. s.-a. 



KILLING AND DRESSING CATTLE. 



The first step in killing is to secure the animal 
so that, in no emergency, it can escape. Use a rope 
one inj3h in diameter, i^ut a slip noose in one end 
with a knot just far enough from the noose to prevent 
choking when drawn tight, but it should iat the same 
time allow the noose to draw tight enough so that 
there is no danger of escape, in the event of the rope 
becoming slack. If the animal has horns, pass the 
noose over the head, back of the ear and horn on the 
right side, but in front of the horn on the left side 
of the head. This operation leaves the full face of the 
animal bare and does not tighten on the throat. When 
a dehorned or polled animal is to be slaughtered it 

will of course be neces- 
sary to put the noose 
around the neck. At- 
tach an ordinary pulley 
to a post or tree close 
to the ground, to the barn 
floor or sill, pass the 
rope through it and draw 
the animal's head down 
as close to the pulley as 
possible. 

Administer a heavy 
blow in the center of 
the forehead at a point 
where lines from the 
base of the horns to the 

eyes would cross. Shoot- Fig. 2-Beef : Illustrating^ method 

of securing: to stun. Intersection of 
dotted lines show place to strike. 
ing has the same effect as stunning and may be resorted 
to. Frequently where an animal can not be brought 
to the pulley it is necessary to shoot. In shooting 
use only a rifle of good caliber. 

Bleed the animal immediately by sticking just in 
front of the breast bone as shown in Fig. 3. Stand 
in front of the animal with back toward the body 
after the manner of a horseshoer. Eeaching down be- 
tween the front feet, lay open the skin from breast- 
bone toward the chin for a distance of 10 to 12 inches, 
using the ordinary skinning knife. Insert the knife 

187 




B. FI E 



i^£ 



Sc cza. 



with the back against the breastbone and the tip 
pointing to the spinal column at the top of the should- 
ers, cutting just under the windpipe and about 5 to 
6 inches in depth at the junction of the jugular vein 
near the collar bone; at this point if the vein is severed 
the blood will run out rapidly. If stuck too deep, the 
pleura will be punctured and blood will flow in the 
chest cavity, causing a bloody carcass. It requires 
practice to become expert in the sticking of beef. Not 
so much skill is required to simply cut the animal's 
throat back of the jaws but the time required for 
bleeding is very much longer and the bleeding less 
thorough. 



SKINNING AND CUTTING. 

Begin skinning at once while the carcass is lying on 
its side by splitting the skin through the face from the 
head to the nose as shown in Fig. 4. Skin the face 
back over the eyes on both sides and down over the 
cheeks, cutting around the base of the horns so 
as to leave the ears on the hide. Split the skin 
down the throat to meet the cut made in bleed- 
ing. Start the skin in 
slightly on the sides of the 
neck and down to the jaws. 
Now remove the head by 
cutting just back of the 
jaws toward the depression 
back of the head as shown 
in Fig. 5. The atlas joint 
will be found at this point 
land may be easily un- 
jointed with the knife. 
At this point the carcass 
Fig. 3-Beef: Place to stick and sliould be rolled on its 
manner of sticking. back and held in position 

by a small, strong stick, 
say 18 inches long, with a 
sharp spike in both ends. Insert one end in the bris- 
ket and the other in the floor or ground. This will 
hold the carcass in position. Then split the skin over 
the back of the four legs from between the dew-claws 
to a point three or four inches above the knees. Skin 
around the shin and knee, un jointing the knee at the 
lowest joint as seen in Fig. 6 and skin clear down to 
the hoof. 

188 




G 



■-»±*i-fe<=lS 



. U. S.J\ 




The brisket and fore- 
arms should not be 
skinned until after the 
carcass is hung up. Now 
cut across the cord over 
the hind shin, splitting 
the skin from the dew- 
claws to the hock up 
over the rear part of the 

thigh to a point from ^-^^ ,_^^^^. ^^.^^.^^ ^^^ 
tour to SIX inches back illustrating manner of starting, 
of the cod or udder. Skin the hock and shin, remov- 
ing the leg as shown in Fig. 7. In splitting the skin 
over the thigh turn the knife down flat with the edge 
upward to avoid the cutting of flesh. While the hind 
leg is stretched ahead it is skinned down over the 

rear of the lower thigh 
but do not skin the out- 
side of the thigh until 
the hind-quarters are 
raised. After the legs 
are skinned split the 
skin of the carcass over 
the midline from the 
breast to the rectum. 

Now begin at the flanks 
Fig, S— Beef: Removing the head, and skin along the mid- 
line until the side is nicely started. With a sharp knife 
held flat against the 
surface have the hide 
stretched tightly and re- 
move the skin down over 
the sides with steady 
down - strokes of the 
knife, as shown in Fig. 
8. But it is neces- 
sary that the hide should 
be stretched tightly and 
without wrinkles. Care 
should be taken to leave 
a covering of muscles 
over the abdomen of the 
carcass as it keeps it 
better. In siding the 
beef, it is usual to go down nearly to the back bone, 





Fig. 6— Beef : Showing manner of 
unjoining fore leg and skinning 
shank. 



189 



B.tiE 



Sc CO. 




leaving the skin attached at thighs and shoulders; skin 

over the buttock and as far down on the rump as 

possible, always avoiding cutting the flesh or tearing 

the membrane over it. A coarse cloth and a pail of 

hot water should be at hand while skinning and blood 

spots wiped quickly from 

the surface, but the cloth 

should be nearly dry, as 

the less water used the 

better. Open the carcass 

at the belly and pull the 

small intestines out at 

one side. Use a saw or 

sharp ax in opening the 

brisket and pelvis. After 

raising the windpipe and 

belly and cutting loose 

the pleura and diaphragm 

along the lower part of 

the cavity, the carcass 

will be ready to raise. 

Fig. 9 shows the car- 
cass ready for raising, 
and Fig. 11 shows the block and tackle rigging attached 
to the carcass about to be raised. 

When the carcass is raised to a convenient height, 
skin the hide over the thigh, rump and hips. While 
in this position, it is well to loosen the rectum and 
small intestines and allow them to drop down over the 

paunch. The fat lin- 
ing, the pelvis and 
the kidney fat should 
not be disturbed nor 
mutilated. The intes- 
tines may be separat- 
ed from the liver to 
which they are at- 
tached by the use of 
a knife. The paunch 
is attached to the 
back at the left side 
and may be torn 
.. .,. , loose. Let it roll on 

knWeMdfla'ia^f.'n^^heSiiy the ground and cut 

stretched skin. off or draw off the 



Fig. 7— Beef: Unjointing 
the hind leg. 




190 



CHI CJ^aCD, O. S.-H.. 



gullet. The carcass at this point is shown in Fig. 11. 
Now raise the carcass a little higher and take out the 
liver, having first removed the gall bladder. Now re- 
move the diaphragm, lungs, the heart, and finish skin- 
ning over the shoulders, forearms and neck, as shown 
in Fig. 12. Sponge all the dirt and blood off with a 
cloth, split the car- 
cass in halves, using 
a saw, cleaver or 
sharp ax, wash out 
the inside of the 
chest cavity and wipe 
it dry. 

Trim off all bloody 
veins and scraggy 
pieces of the neck and leave the beef to cool before 
quartering. 




Fig. 9— Beef: Ready to raise: 
Breast, forearms and neck, left 
covered to protect the meat 
until the carcass is raised. 




Fig. 11— Beef: Removing paunch and intestines. 
191 



B.I-IE LLEFi Sc CD. 




Fig. 12— Beef: Skinning 
shoulders and forearms. 




j'jfi.- 

13.— Beef raised out of the 
way of animals to cool. 



Fig. 13 shows the finished carcass hanging high up 
and cooling. 



192 



CMIC-aCSD. U. S.-H.. 




Fig. 14 — Manner of Sticking a 
Sheep. 



KILLING AND DRESSING MUTTON. 

If the sheep is an old one, it should be stunned. If 
a young one, dislocating the neck after cutting the 
throat serves the 
same purpose. This is 
accomplished by plac- 
ing one hand on top 
of the head, the other 
under the chin, and 
twisting sharply up- 
ward. Lay the sheep 
on its side on a plat- 
form, with its head 
hanging over the end. 
Grasp the chin in the 
left hand and stick 
the knife through the 
neck back of the jaw, 
turning the cutting 

edge of the knife toward the spinal column and cut the 
flesh to the bone. By so doing it is impossible to cut 
the windpipe. (See Fig. 14.) 

Split the skin over the back of the front leg from 
the dewclaws a little above the knee. (See Fig. 15.) 
Open the skin over the windpipe from breast to chin, 

starting in slightly 
on the sides of the 
neck. Split the skin 
over the back of the 
hind leg through the 
middle line and skin 
the buttock. Eaise 
the skin over the 
udder or cod and^ 
flanks. Skin around^ 
the hocks and down 
to the hoofs, cutting 
off the feet at the toe 
joints. Eun the knife 
Fig i5.-'%egging out" a sheep. between the cord and 
bone on back of the chin and tie the legs together just 
above the pastern joint. Do not skin the legs above 
the hock until the carcass is hung up. 




193 



B.I-IE 



Sc ca. 



Hang the sheep up by the hind legs, split the skin 
over the middle line; start at the brisket and ''fist 
off" the skin. This is done by grasping the edge of the 
pelt firmly in one hand, pulling it up 
tight and working the other with the 
fist closed between the pelt and the 
body, over the fore-quarters down- 
ward and upward and backward 
over the hind-quarters and legs. It 
is unwise to work down on the skin 
over the hind legs, as it would 
rupture the membrane. The wool 
should always be held away from 
the flesh as a matter of cleanliness, 
and the skin on the legs should be 
pulled away from the carcass rather 
than toward it. When the pelt has 
been loosened over sides and back, 
it should be stripped down over the 
neck and cut off close to the ears. 
Eemove the head without skinning by cutting through 
the atlas joint. 

GUTTING. 

Eemove the entrails by cutting around the rectum 
and allowing it to drop down inside, but do not split 
the pelvis. Open down the belly line from cod or 
udder to breast bone; 




Fig. 16— Fisting off 
the Pelt. 



take out the paunch 
and intestines, leav- 
ing the liver attached 
to the diaphragm. It 
is not best to split 
the breast. Eeach up 
in the pelvis and pull 
out the bladder. Wipe 
all blood and dirt 
from the carcass with 
a coarse cloth wrung 
dry from hot water. 
Double up the front 
legs and slip the little 
cord found by cutting 
into the fleshy part of 
the forearms into the 
ankle joints. 




Fig 17.— Removing the intestines 
of sheep. 

194 



iigaai 



ZJ.S.JFL. 



KILLING AND DRESSING HOGS. 

A good sticking knife, hog hook, scrapers, a barrel 
or a trough for scalding, and a convenient place for 
working are the important necessities. Set the barrel 
at the proper slant with the open end against a table 
or platform of the proper height, with the bottom 
securely fastened; a 
strong tackle built 
for the purpose is de- 
sirable, but not nec- 
essary. Hogs should 
not be excited or 
heated, and in catch- 
ing and throwing 
them bruising must be 
avoided. However, it 
is not necessary to 
stun hogs before 
sticking them. At 
slaughter houses they 
are usually hung up 
by one hind ^g. If 

there is no hoisting appliances, lay the 
hog on its back and hold it there until 
stuck. Two men can handle a hog if 
they will but work with intelligence. 
By reaching under the animal, one at 
the fore leg and the other at the hind 
leg, they can turn a heavy hog on its 
back easily. One man, standing astride 
the body, with his feet close against the 
side and holding its front feet, can con- 
trol it while the other does the sticking. 




Fig. 18.— Manner of holding and 
sticking a hog. 




Fig. 19.— Scalding a hog. Note 
arrangement. 



195 



B.HEELLEFi Sc CZa. 



The knife should be eight inches long, straight bladed 
and narrow, and stuck into the hog's throat just in 
front of the breast bone, the point directed toward the 
root of the tail and held in line with the back bone. 
This is necessary to prevent cutting between the ribs 
and the shoulders, which would cause the blood to 
settle there with waste in trimming of the shoulder. 
When the knife has been stuck in six or eight inches, 
according to the size of the hog, turn the knife quickly 
to one side and withdraw it. The arteries that are to 
be cut run close together just inside of the breast 
bone and both are cut when the knife is turned, pro- 
viding the edges are sharp at the point. 

The water for scalding when heated in the house 
should be boiling when removed from the stove. If put 
into a cold barrel it will be about the right temperature 
when the hog is ready 'for scalding. During the scald- 
ing process the water should be about 185 to 195 de- 
grees, if the scalding tub holds only enough water to 
scald one hog. Water at 150 degrees will scald a hog, 
but, of course, more time is required. In large packing 
houses where a large tub is used and steam is con- 
tinually blowing into the water, the water is kept at 
150 degrees. Too hot water is likely to cause more 
trouble than too cold, and for this reason it is always 
best to have a thermometer at hand. Of course, the 
temperature may be reduced by putting in a little cold 
water. A hog should not be scalded before it is dead 
or the blood in the small blood vessels near the surface 
of the skin will cook and give a reddish tinge to the 
carcass. 

To make the hair easy to remove and to cleanse the 
skin of the hog and free it from all the greasy filth which 
forms a scurf on the skin of all hogs, our Hog-Scald 
should always be used. Hogs scalded with the aid of 
Hog-Scald do not require so much heat to loosen the 
hair, it requires much less labor to clean them, and 

196 



C H I C J^ D a. O. S. -H.. 



the dressed hogs will look much nicer and the rinds 
will cure and smoke nicer than when it is not used. 
No Farmer or Butcher will dress his hogs without Hog- 
Scald after giving it a trial. For description and 
price list on Hog-Scald, see page 278. 

While being scalded 
the carcass should be 
kept moving constantly 
to avoid cboking the 
skin. While scalding, the 
hog should occasionally 
be drawn out of the 
water for air, when the 
hair may be tried. When 
both hair and scurf slip 
easily from the skin, 
scalding is completed. 
Remove the carcass from 
the water- and begin 
scraping. The head and 
feet should be cleaned 
first, as they do not 
clean easily when cold. 
Use a ' ' candlestick ' ' 
scraper on the head. Use 
the hands and a knife if 
you haven't this tool. 
The feet and legs are 
easily cleaned by grasp- 
ing them firmly with the 

hands and twisting them around and back; pull the 
little bristles of the body by hand and remove the 
scurf and fine hair with the scraper, long corn knife 
or other tool. Wash the entire carcass with hot water 
and shave it with a sharp knife. Insert a stick under 
the gambrel cords and hang up the hog. 

Wash down with hot water, shave patches and rinse 
with cold water. Occasionally the hog is too large to 
scald in a barrel. Cover it thickly with blankets or 
sacks containing a little bran, pour hot water over it 
and the hair will be readily loosened. 




Figf. 20.— A convenient way of 
hanging up a hog. 



197 



B.I-iE 



Be CO. 



GUTTING HOGS. 

Split the hog between the hind legs, separating the 
bones with a knife. Run the knife down over the 
belly line, guiding it with the right hand and shielding 
the point with the fingers of the left hand and thus 
avoid the danger of cutting the intestines. Split the 
breast-bone with a knife or an ax and cut down 
through the sticking place to the chin. Cut around 
the rectum and pull down until the kidneys are 
reached, using a knife whenever necessary to sever 
the cords attached to the back. Do not disturb the 
kidneys or the fat covering them, excepting in warm 

weather, when the leaf 
may be removed to allow 
quicker and more thor- 
ough cooling. Remove 
the paunch and the in- 
testines. The gall blad- 
der lies in plain sight 
on the liver, and it lies 
attached to the dia- 
phragm and h y p a t i c 
vein. It should be 
stripped off after start- 
ing the upper end with a 
knife. Avoid spilling 
the contents on the 
meat. Insert the fingers 
under the liver and strip 
it out. Cut across the 
artery, running down the 
backbone, and cut 
around the diaphragm, 
removing them with the 
pluck, that is, heart, 
lungs, liver and gullet. 
Open the jaw and insert 
a small block to allow free drainage. Wash out all 
blood with cold water, and dry with a coarse cloth. 
In hot weather the backbone should be split to facili- 
tate cooling. The fat should be removed from the in- 
testines before they get cold. It is strong in flavor 
and should not be mixed with the leaf lard in render- 
ing. 




Gutting the Hog 



198 



(■■»^»4»^^B 



U. S. -?L. 



CLEANING CASINGS. 

(Copyrighted; Reprint Forbidden.) 



CLEANING^ 
CASINGS 




Those who undertake 
to clean casings have 
great trouble in getting 
them white and many re- 
sort to lime and other 
methods for both bleach- 
ing them and freeing 
them of fat. Notwith- 
standing all such efforts, 
the casings remain dark 
and unattractive. The 
reason for much of this 
difficulty lies in the fact 
that the casings are not 
properly washed and 
cleaned in the first op- 
eration. Casings should 
be washed thoroughly in three different changes of 
water. The fat should then be scraped off from the 
outside. Water must also be run through the casings. 
and "they should be turned inside out so that they 
may become thoroughly washed and cleaned. After 
casings have been perfectly washed and scraped in 
this manner, they should be dry-salted by packing 
them in a liberal quantity of salt. Casings thus cured 
will remain sweet and white. 

HANDLING HIDES. 

(Copyrighted; Reprint Forbidden.) 

The proper handling of the hides of slaughtered ani- 
mals, so as to obtain the best possible prices for them 
and avoiding excessive shrinkage before they are mar- 
keted, is a very important matter and should have the 
Butcher's careful attention. 

In the first place, it should be borne in mind that it 
is an easy matter to badly damage the hide of an 
animal before killing by prodding it with a pole. This 
of course should always be avoided. 

The killing floor should be kept as clean as possible. 
If there is blood on the floor and this gets on the hair 
and remains there, when the hides are stacked up this 

199 



B. I-I E LLER.Sc C a. 



blood comes in contact with the fleshy side of the hide 
next to it and will make a spot which gives the hide 
a very bad appearance. By keeping the hides entirely 
free from blood, they make a better appearance and 
bring a better price. 

The greatest care should be given to the removal of 
the hide, so they are not scored, as this greatly reduces 
the value of the hides to the tanner, A good, careful 
skinner is worth several dollars a week more to the 
Butcher who kills many animals than a skinner who is 
careless in his work, (The hide should be so nicely 
removed from the animal that when it comes to the 
tanner it should look like it had been planed from the 
animal, it should be so so free from cuts or scores,) 

PROPER STORAGE OP HIDES. 

(Copyrighted; Reprint Forbidden.) 

This is a point of very great importance. If many 
hides are kept on hand for any length of time before 
shipment, the difference in shrinkage between hides 
which are properly kept and those which are not so 
stored is very great. The careful storing and handling 
of hides will always repay the time and trouble neces- 
sary, not only in the weight of the hides, but in the 
condition in which they are marketed. 

Hides should be kept in as cool a room as possible 
and all windows and doors should be kept closed, so as 
to have no circulation of air, 

SALT TO USE IN SALTING HIDES. 

(Copyrighted; Reprint Forbidden.) 

The best salt to use for this purpose is Crushed 
Eock Salt, Large lumps of salt are objectionable, on 
account of leaving indentations in the hides where 
they are pressed together, which injures their appear- 
ance in the eyes of the buyer. 

One part of Fine Salt to three parts of Crushed Eock 
Salt makes a fine mixture for salting hides, as the fine 
salt quickly dissolves and makes a moisture on the 
hide, which the hide absorbs. 

When re-using old salt for salting hides, always add 
about one-third of new salt to it, as this gives much 
better results. About one-third of the salt used is con- 
sumed in salting hides, so by adding one-third addi- 

200 



c K[ I c: -s. C3- a u. s. -?^. 



tional of fresh salt each time, the supply of salt is 
kept the same. Always keep the salt as clean as 
possible. If there is much dirt or manure in it these 
will discolor the hides and they will not make as good 
a showing to the buyer. 

QUANTITY OF SALT TO USE ON HIDES. 

(Copyrighted; Reprint Forbidden.) 

In large Packing Houses about 35 lbs. of salt is used 
for each hide. The Packers find that by using this 
quantity they get better results than if a smaller quan- 
tity is used. Very few Butchers in the country use as 
much salt as this on their hides, but they would find 
it greatly to their advantage to use about 100 lbs. of 
salt to every three hides, and if the proper quantity of 
salt is used, as described in the foregoing, it can be 
used over and over again with a loss of about one- 
third for each time used. It is much better for the 
Butcher to invest more money in salt and give the 
hides a proper amount, as he will thus save on the 
excessive shrinkage of the hides, which would amount 
to more than the cost of the salt. 

HOW TO STACK HIDES WHEN SALTING. 

(Copyrighted; Reprint Forbidden.) 

One of the most important features in salting hides 
is the way they are stacked when salted. The hides 
must be so piled that they are perfectly level and the 
salt must be distributed over every part of the hide. 
The flesh side should be up, and the salt should be 
rubbed over them evenly. The hides can be piled 
about two feet high. The legs of the hide should be 
kept straight and flat, so the salt gets into all crevices. * 
The edges of the stack of hides should be kept a trifle '' 
higher all around than the center of the stack, so the 
natural moisture that comes out of the hide and the 
dry salt will remain on them. If the hides are salted 
on a slanting floor, or if the hides are piled up care- 
lessly so the hides lie slanting, the brine composed of 
moisture of the green hide and the salt will run off 
and then the percentage of loss from shrinkage will be 
large. 

201 



B.I-IE 



Sc CD. 



HOW LONG TO CURE HIDES. 

Hides should lie in the pack and salt for 25 to 30 
days, so as to be fully cured and ready for shipment. 

TRIMMING OF GREEN HIDES. 

(Copyrighted; Reprint Forbidden.) 

Before the hides are salted the switches should be 
cut off of the tail and all loose ends of the hide should 
be cut off. The butt of the ears should also be split; 
if the hides go into the pack without attention to this 
point, it makes the pack very uneven on account of 
the thickness of the ear, and the salt does not have 
a chance to properly penetrate the ears, and they are 
liable to spoil. Loose pieces of meat that are care- 
lessly left on the hides and all excessive fat should be 
trimmed off. Hides must not be salted until five hours 
or longer after the animal is killed, and they must not 
be piled closely, as this would prevent the animal heat 
from escaping. If hides are salted with the animal 
heat in them, very often the hair will slip, which will 
make No. 2 hides. 

SALTING SWITCHES. 

^ Switches should be spread out on the floor so they 
will thoroughly cool off. After they are thoroughly 
cool, they can be piled into a heap and salt applied so 
they are entirely covered. The more salt put over 
them the better, as they spoil very easily. 

TANNING SKINS. 

(Copyrighted; Reprint Forbidden.) 

Butchers can easily 
tan the skins of Sheep, 
Goats, Cattle and Calves 
with Tanaline, and they 
can often pick up fine 
skins of wild animals, 
which can also be easily 
tanned. By tanning the 
fancy skins that the 
Butcher frequently can 
get, he can sell them for 




G K I C -fS. Ga. U. S. -?^. 



three or four times as much as he would realize wh^i 
sold to the Hide Buyer. 

DIRECTIONS FOR TANNING SKINS. 

First: — After weighing the skins, soak them in plain 
cold water; fresh or salted skins for 24 hours, and air dried 
skins for at least 48 hours. Then scrape off all the fat 
with a dull instrument, such as a putty knife or sharp 
piece of hard wood. Then wash thoroughly, with cold 
water, both sides x)f the skin. 

Second:— Use, for every 30 pounds of skins, a 2-pound 
package of Tanaline and 4 pounds of salt. Dissolve 2 
pounds of Tanaline and 4 pounds of salt in 5 to 6 gallons 
of cold water, and when thoroughly dissolved, place the 
skins into it. Have sufficient water so that all the skins 
are entirely covered. Tan small, thin skins in this solu- 
tion for 24 hours. Goat, sheep, calf and dog skins should 
be allowed to tan from two to three days, according to 
their thickness. Cattle or horse skins, or skins of a simi- 
lar nature, require one week in this solution to properly 
tan them. During the tanning process remove the skins 
and replace them in the same solution twice a day, so that 
the solution gets over all parts of the skins uniformly. 
After tanning, drain off all the solution that can easily be 
drained off, and spread the skins out with the flesh side 
up, away from the sun. 

Third: — Make a heavy flour paste; thin enough to spread 
easily. Now cover the entire flesh side of the skin with a 
thin layer (about one-eighth inch) of this paste. Let the 
skins and flom- paste dry for two to four days, according 
to the weather. The paste will absorb the moisture out of 
the skins and soften them. 

Fourth: — When the skins become dry, work them so that 
the paste is shaken off. If the skins have been allowed 
to dry too long, they will be too hard to work, and they 
should be softened by sprinkling some dampened sawdust 
over the skins and leaving it on them over night. The 
skins should next be softened and worked by pulling them 
over the edge of a table or box, until soft and pliable. 

203 



B.I-I 



ER.Sc CO. 



POLISHING HORNS. 

(Copyrighted; Reprint Forbidden.) 

If the horns are rough, 
first take a file and file 
through the rough horn, 
down to the solid horn, 
and file the horn into 
proper . shape, smoothing 
the tip and shaping the 
large end to suit the 
fancy. After they have 
been filed, take sand 
paper and rub the horn 
with the sand paper un- 
til it is nice and smooth, 
then finish the rubbing 
with very fine sand pa- 
per, so as to take out all 
the scratches. After it 
has been sand papered, 
take a piece of glass and 
scrape it until very 
smooth. Polish by rub- 
bing with powdered rot- 
ten stone and machine 
oil. The polishing must 
be done with the palm of the hand, and the horn 
should be rubbed until beautifully polished. 




WHY DRIED BEEF DOES NOT THOR- 
OUGHLY DRY. 

Query. — R. B. writes: "We are having trouble with our 
Dried Beef. It doesn't seem to dry out. We have it 
hanging in the cooler." 

Ans. — Your beef doesn't dry out because you keep 

it in the cooler. In order to dry beef, it is necessary 

to hang it in a dry room. You can hang it right out 

in the market for that matter and there it will dry 

rapidly, in fact, it will dry too quickly so that it will 

become hard. Drief Beef will dry some in the smoke 

house, but not sufficiently. We send you a copy of our 

book, ''Secrets of Meat Curing and Sausage Making," 

which will give you full particulars in reference to this 

entire subject. 



204 



C M I c -a D a. U. S. -S.. 



WHAT IS THE DIFFERENCE BETWEEN 

POTATO FLOUR AND BULL-MEAT- 

BRAND FLOUR? 

Query. — C. Pk. Co.: 'Will you kindly write us what is 
the difference between your Bull-Meat Flour and Potato 
Flour, as we have received several circulars from you on 
Bull-Meat Flour, and have always been using potato 
flour heretofore, and if you will explain to us the differ- 
ence and if your Bull-Meat Flour is better for us, we will 
be glad to use it. 

Ans. — The difference between Bull-Meat-Brand Flour 
and Potato Flour is this, potato flour is a starch made 
from potatoes and the absorbing properties of a 
pound of potato flour or potato starch are much less 
than you would imagine. If you will take a gallon of 
water and put into this water one pound of potato 
flour and let it stand for one hour all of the Potato 
Flour will have settled to the bottom and you can 
pour off the gallon of water and then weigh the 
pound of potato flour and you will be surprised that 
it will weigh less than two pounds, it will take up 
less than one pound of water. Also make a test by 
putting one pound of Bull-Meat-Brand Flour in a 
gallon of water and you will find that the pound of 
Bull-Meat-Brand Flour will almost have absorbed the 
entire gallon of water. You can easily see by mak- 
ing this test the difference in the action of the flours 
when used in different kind of sausage. When potato 
flour is used in Pork Sausage it virtually does not ab- 
sorb any water at all, but when Bull-Meat-Brand 
Flour is used in pork sausage it not only absorbs the 
water but also absorbs the grease and then when the 
sausage is fried it looks entirely different and tastes 
entirely different than sausage made with potato flour. 
Bull-Meat-Brand Flour absorbs all the fat and juice 
in the meat and holds it in the meat and it does not " 
fry out. Potato Flour does not hold the fat, but lets 
the fat fry out, the sausage will be dry and brittle. 
If you will try the Bull-Meat-Brand Flour and make 
a test you will never use potato flour again. 

205 



B.i^E L^r-.E:p^ Sc ca. 



CAUSE OF BOLOGNA DRAWING WATER 
AND BEING SHORT GRAINED. 

Query. — J. L. B. writes: "Will you kindly answer 
the following questions: First, What is the cause of 
bologna drawing water while being cooked? Second, What 
is the cause of short grain bologna?" 

Ans. — We do not exactly understand your first ques- 
tion and cannot tell whether you mean that moisture 
draws out of the Bologna or whether water draws into 
the Bologna. As a rule, when the Bologna is cooked, 
especially in water that is too hot, it will shrink very 
much, become dry and crumble and break up. This 
effectually answers your second question also. The 
trouble you are experiencing is due to your method of 
making Bologna, which is not exactly right. In the 
first place good Bologna cannot be made without the 
use of a binder like our Bull-Meat-Brand Flour. A 
binder and absorbent of this kind causes the meat to 
hold together. It also makes the juices of the meat 
remain in the Bologna. When Bologna does not prop- 
erly bind, it shrinks up and gets watery inside. This 
is owing to the fact that the meat does not hold 
together properly and the water instead of being ab- 
sorbed right into the meat as it should be, gets be- 
tween the small particles of meat and separates 
inside. This is owing to the fact that the meat does 
not hold together properly and the water, instead of 
being absorbed right into the meat as it should be, 
gets between the small particles of meat and separates 
them. If you will use our Bull-Meat-Brand Flour and 
follow the methods set forth in our book, "Secrets of 
Meat Curing and Sausage Making," you will never 
have any trouble from your Bologna breaking up or 
getting crumbly or watery as you call it. 

CAUSE OP LARD FOAMING WHEN USING 
LARD PURIFIER. 

Query. — W. & Son write: "Will you kindly tell us what, 
in your opinion, accounts for our lard foaming after 
treating it with your B. Heller d Co.'s Lard Purifier when 
placed in the frying pan? Our customers are complaining 
about this feature^ although the lard is nice and satisfies 
them in every other respect." 

Ans. — The complaint which your customers make con- 
cerning the foaming and spluttering of the lard is in 
all probability due to the fact that all the water was 
not separated from the lard after treating the lard. 

206 



c: H I c .?&. Ct a. u. s. j=l. 



Whenever lard is treated with our Lard Purifier, it 
must be heated hot enough and allowed to stand long 
enough so that all the water separates and settles out 
to the bottom. If this is always done, the lard will not 
splu4;ter when used in the frying pan. 

IMITATION BULL-MEAT-BRAND FLOUR. 

Query. — G. U. writes: "I find that I have been imposed 
upon by a salesman with a binder which is claimed to be 
Bull-Meat Flour. Owing to the fact that I have not been 
able to get satisfactory results from, the use of it, I have 
examined the package closely, and find that the labels are 
not the satne as yours. I enclose a rough drawing of what 
this label is like and would like to know if the goods 
are of your manufacture. It doesn't act like your Bull- 
Meat Flour and I have had very poor success with it; in 
fact, so very poor that I have sent it back to the jobbers 
and told them that I could not use it." 

Ans. — You most certainly received an imitation of 
Bull-Meat-Brand Flour. The very fact that the prep- 
aration you received failed to give satisfaction was, in 
itself, sufficient to convince you that you had been 
imposed upon, as Bull-Meat-Brand Flour always pro- 
duces the most excellent results. Your idea of examin- 
ing the label is the proper one. There is no other 
binder on the market that possesses as many virtues 
as Bull-Meat-Brand Flour and users of this product 
cannot be otherwise than disappointed when they 
receive an imitation preparation. Bull-Meat-Brand 
Flour is not only a binder and absorbent, but one of 
the most Delicious Articles it is possible to use in 
Sausage making. It has its Flavoring Qualities as 
well as its tendency to Bind and Blend the Juices of 
the Meat, thus absorbing all the grease that enables 
Bull-Meat-Brand Flour to give sausage such a Delicious 
and Superior Flavor. When purchasing our goods i"n 
the future, we would ask you to kindly examine them 
closely upon their receipt to see that you are receiving 
the Genuine and nothing but the Grenuine. In this 
way it will not be necessary for you to spoil a lot of 
Sausage in order to find out that you have been im- 
posed upon by irresponsible imitators who try to 
pirate our goods. Never use any goods shipped you 
until you have examined them closely to see that the 
name of B. Heller & Co. and no other is upon the label: 

207 



H.FIE L.L-E:F2. Sc CD. 



HOW TO CONSTRUCT A MODERN SMOKE 

HOUSE. 

Query. — The S. P. Co. asks: '^ Would you kindly tell 
us, and we will gladly pay you for the information, how 
to construct a modern, up-to-date smokehouse?" 

Ans. — We will be very glad indeed to tell you all 
about this subject without charging you any fee. We 
are always glad to tell customers or prospective cus- 
tomers how they can profitably conduct their busi- 
ness and make money. As you are located in Cali- 
fornia, where the weather is always warm, the building 
of a smoke house becomes simple, because the smoke 
house will not sweat like it does in a climate where 
the weather gets cold in winter. Here in the Middle 
West, or farther East, it is more difficult to get a good 
color on meats smoked in a smoke house in winter. One 
of the principal points to be considered in laying out 
your plans is to get the proper height, and the higher 
you build your house and the less floor space it occu- 
pies, the better will be your results. An 8x10 or an 
8x12 foot house gives the best results. In this you 
could put an arch about nine or ten feet from the 
ground, and under the arch smoke your fresh sausage 
and above it smoke the meat. In this way the heat 
and smoke used for the sausage would also be utilized 
for smoking the bacon and hams and none would be 
wasted. If you build the way we have indicated be 
sure and put ventilators right above the arch so that 
cold air can be let into the smoke house during the real 
hot weather. If your fire gets too hot, you can feed 
cold air to the interior chamber, and if your smoke 
house is tall you can create a good draught and will 
soon get up a circulation which will cool the air so that 
the meat will not shrink too much. A smoke house 
built for simply two tiers of meat, that is, two rows, is 
better than one built wider. The walls of your smoke 
house can be built either of brick or wood, whichever 
you prefer, brick being the safer of the two. If you 
do not intend to smoke fresh sausage but only bacon 
and hams, it is unnecessary to put in an arch. In that 
case simply construct some iron bars about eight feet 
above the fire and on top of these put a heavy iron 
screen, so in case any hams should fall that they do 
not fall into the fire. Of course, you know that many 
smoke houses catch on fire and burn up, due to not 
having an iron screen above the fire and by meat fall- 
ing directly into the fire. 

208 



C H I C -?5. Cj O. LJ. S. -H.. 



FILTERING LARD THROUGH LAKE 
GRAVEL. 

Query. — A. B. writes: "Let me ask you to send me your 
book about meat curing and sausage snaking. It surely 
must be good^ as everything you turn out is excellent. I 
have not been getting lard white and I tried many differ- 
ent ways until I heard about Fuller's Earth. This gave 
we a point to study over and finally the thought occurred 
to me why not use lake gravel. I commenced to use 
enough lake gravel to cover the bottom of the kettle and 
the result turned out w'onderful. The gravel acts the same 
as if the lard had been tried out in an earthen kettle. I 
have no objections to letting iny fellow butchers know of 
my successful experiment." 

Ans. — Your method of rendering lard is certainly- 
original. We doubt whether anyone has ever made 
such an effort before. As you state you have obtained 
excellent results with this method, we will take great 
pleasure in publishing it to give our readers the benefit 
of your experiment. The explanation of the result, 
no doubt, lies in the fact that by covering the bottom 
of your kettle with gravel you create a larger heating 
surface. The gravel becomes hot and of course that 
adds to the heat area of the kettle. Owing to this 
fact, it is not necessary to heat the lard at such a high 
temperature and it, therefore, being possible to ren- 
der the lard at a lower temperature, the lard of course 
will not turn dark or become scorched. As no doubt 
you are aware that most of the dark lard is caused 
by intense heat while rendering, you may have dis- 
covered a way to avoid much of this difficulty, and 
the success which has attended your efforts seems to 
prove that you have. We presume you also draw the 
lard off through the bottom of the kettle, letting it 
filter through the gravel. 

CORNED BEEF PRESSES— UTILIZING 
BONES. 

Query. — H. G. W. writes: Will you quote me a price on 
corned beef presses, also let me know what I can do with 
bones after trimtning to utilize them for profit? 

Ans. — We do not handle butcher supplies, but manu- 
facture preparations for butchers, packers and sausage 
makers. About the only profitable disposition you can 
make of bones is to grind them, if green, for chicken 
feed and sell them to people having chickens. If the 
bones have been cooked, they are good for fertilizing 
purposes, but should also be ground. 

209 



B. I-i E LLE: F2. Sc CZ D. 



^S3 

WRONG WAY TO COOK BOLOGNA 
SAUSAGE. 

Query. — W. H. H. writes: Why is my bologna watery 
when cooked; the water runs out of them and the bologna 
shrivels up when I stick them? 

Ans. — ^Your Bologna is watery because of improper 
boiling, and because a good absorbent is always needed 
to give Bologna the proper consistency. Without an. 
absorbent the juices leave the meat and thus destroy 
the flavor, but with an absorbent the juices are re- 
tained in the cells of the meat and a rich, juicy flavor 
is the result. The nutritive qualities of the Bologna 
are thus greatly increased, it is more digestible and 
appetizing, more palatable and wholesome in every way. 
For this purpose, we advise that you make use of our 
Bull-Meat-Brand Flour, as it is thoroughly absorbed 
through the meat and blends with it like fat, thus 
retaining the full value and strength of the juices of 
the meat and preventing it from becoming lumpy or 
watery. If you will follow our directions for boiling 
Bologna, you will never have trouble in any way. 

ICE VS. ICE MACHINE IN SMALL PLANTS. 

Query. — F. 8. writes: "I would like to know if an ice 
machine can be had small enough for a retail m,eat mar- 
ket and would it be profitable to take the place of an ice 
box? If you can do so, please give me this information 
and where I can get the ice m,achine. Ice here for a 
summer's use will cost about $75." 

Ans. — You state that the cost of ice for the summer 
season in your market would be about $75.00; there- 
fore, it will not pay you to put in an ice machine, as 
the cost of operating such a machine for an ice-box 
would be a great deal more than $75.00 for the season. 
For instance, if you could obtain electric power or a 
gas engine for operating the ice machine, you could 
figure on using at least $7.50 to $10.00 a month for 
power alone. In addition to this, you would have the 
expense of repairs and the wear and tear on the ma- 
chinery, also the cost of ammonia and the interest on 
your investment. For a small plant, it is always cheaper 
to use ice for an ice-box, when it is possible to secure 
the ice at a reasonable figure. 

210 



CZlrlXClJ^CiCD. TJ. S.-H.. 



ADVICE TO A PACKER WHO WAS 
DECEIVED. 

isr. d W. complain that a firm to whom they gave an 
order for 25 pounds of Freei?e-Em Pickle and a barrel of 
Bull-Meat Flour sent them 25 pounds of an inferior sub- 
stitute and a barrel of flour which was an imitation of 
Bull-Meat Flour. The firm states that they did not know 
very much about how the label of Freeze-Em Pickle 
looked and, therefore, did not notice the fraud until after 
they had used some of the im,itation. They ask what they 
should do about it. 

Ans. — Eeturn the goods to your jobber, even though 

you have used half of them, inform him that you will 

not pay for the goods on the ground that you did not 

order them, but had ordered B. Heller & Co.'s goods, 

and that you will in future buy your goods from such 

films as will send you what you want and order. This 

in a simple remedy for the trouble which you have. 

ADVANTAGES OP STEAM-JACKET 
KETTLE IN RENDERING LARD. 

Query. — C. W. F. asks: Is there any advantage in ren- 
dering lard in a steam-jacket kettle? 

Ans. — There is. Both a caldron and a steam-jacket 
kettle work well. The best lard is made in one or the 
other. A steam tank in which the fat is put, and the 
steam turned right into it, will not produce as good 
lard as either the caldron or the steam-jacket kettle. 
The steam mixes right with the lard and the latter 
therefore contains a large amount of moisture and the 
lard does not keep well. Another disadvantage is that 
water used in the boiler is not always pure. If the 
boiler is not cleaned once a week the water will have 
a bad smell. Steam made from this water and turned 
into lard can not be expected to improve its flavor, 
even though it should not actually harm it. Those 
who kill large numbers of hogs usually have a steam 
tank for making steam rendered lard and a steam- 
jacket kettle for making their finer brands of kettle 
rendered lard. 

211 



B. I-I E LLE R. Sc C D. 



SEASONING FOR SAUSAGES. 

Query. — T. TJ.: Will you please send me a copy of your 
bookj "Secrets of Meat Curing and Sausage Making." I 
have ulways used the following seasonings in my sausage: 
Pepper^ summer savory and sage, and would like to know 
if you can recommend anything to me which will give the 
sausage a better flavor than these spices will. Any in- 
formation you can give tne in the seasoning of sausage 
will be very much appreciated. 

Ans. — The Seasonings which you have been using 
are being used by a good many Sausage Makers, but 
a real fine flavored Sausage cannot be made with them. 
If you wish to increase your Sausage trade right along, 
and want to make Sausage that your trade will relish 
and enjoy, you must use the very finest Seasonings ob- 
tainable, as the Seasoning really is the life of the Sau- 
sage. We are manufacturing the Zanzibar Brand Sau- 
sage Seasonings, which we make for all kinds of 
Sausage. These Seasonings are made after a secret 
formula which has been in our family for a good many 
years. The flavor that these Seasonings impart to the 
Sausage is something very fine; it must be tasted to 
be appreciated, as we cannot describe in a letter what 
the flavor really is. It is a peculiar combination which 
everyone likes and it is something that will soon in- 
crease your Sausage trade. Zanzibar Brand Sausage 
Seasonings are manufactured from the very finest 
Spices obtainable and we guarantee them to be abso- 
lutely free from any adulteration. We are sending you 
our circular and price list and would be pleased to re- 
ceive your order for any quantity that you may desire, 
and we will say in advance that when you once use 
them you will never again want to make Sausage with- 
out these Seasonings. 



SOLE MANUFACTURERS OP ZANZIBAR 
CARBON. 



Query. — C. <& K. write: "Are you the sole manufacturers 
of Zanzibar Carbon?" 

Ans. — Yes, and we were the first to put a prepara- 
tion of this kind upon the market. 

212 



li^B 



O. S.-R.. 



QUICKEST WAY TO CURE MEATS. 

Query. — W. d B. write: Our capacity for curing meats 
is limited for the want of room,. Can you give us a 
formula or a recipe that will give a good cure in the 
shortest possible tim,e? We would like something that is 
reliable. 

Ans. — Our Boot, *^' Secrets of Meat Curing and Sau- 
sage Making," will give you all the information in 
reference to curing meats which you may desire. The 
curing period can be greatly shortened by pumping the 
meat. It will also give you a better article. Our book, 
which is mailed to anyone requesting it, free of charge, 
will give you full directions for pumping, and also the 
formula for making the pumping brine. By following 
the instructions which this book contains, you will be 
able to turn out the finest kind of mild cured and sweet 
pickled meats, which will have a delicious flavor and 
a beautiful color. It will be necessary, however,' for 
you to fully carry out our directions in reference to 
chilling meats and overhauling them, also the tem- 
perature to be maintained during the curing period. 

DIFFERENCE BETWEEN FREEZE-EM AND 
FREEZE-EM-PICKLE. 

Query. — L. B.: We have been using some of your 
goods and notice that you speak of Freeze-Em-Pickle for 
curing meats. Is this product the same as Freeze-Emf 
We have been getting our goods from our jobbers, and in 
their catalogue they also speak of Freeze-Em-Pickle. We 
would like one of your books on the secrets of meat cur- 
ing and methods of smoking and curing, as we are young 
in the curing of meats yet and would like all the informa- 
tion possible. 

Ans. — Some time ago you asked us to explain the 
difference between Freeze-Em and Freeze-Em-Pickle. 
We informed you at the time that Freeze-Em-Pickle 
was a new product and should be used in place of 
Freeze-Em, because Freeze-Em was at that time illegal 
to use. Since then decisions by the U. S. Government 
authorities have made the use of the active principle 
of Freeze-Em perfectly legal, and Freeze-Em may 
now, therefore, be used in your State, as your State 
authorities have also followed the U. S. Government 
rulings. We have always held the opinion that 
Freeze-Em is a harmless preservative and this com- 
mendable action on the part of the United States Gov- 
ernment and certain States will no doubt be followed 
by such States as still prohibit its use. 

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B. I-I E 1L^I_E: F2. Sc cz a. 



Freeze-Em-Pickle is an entirely different preparation. 
This was placed on the market with a special view to 
supply the butcher with a preparation that will com- 
ply with all food regulations under all food laws. 
Freeze-Em-Pickle is to be used for curing all kinds 
of meat, such as hams, bacon, corned beef, bologna 
trimmings, pork sausage trimmings, and meats of all 
kinds, and it is also excellent for use in chopped beef, 
to . keep it in a fresh condition. 

DIFFICULTIES WITH CURING BRINE AND 
HOW TO OVERCOME THEM. 

Query," — W. S. & Co.: We are so situated that we have 
to boil all the water that we use in our brine. After boil- 
ing it we run it into a cooling tank and let it cool. We 
have made some experim,ents with your Freesie-Em Pickle 
and like it to cure very well, and have decided to adopt 
its use in the curing of all of our m,eats. Now, what we 
want to know is^ can we dissolve the Freeze-Em Pickle 
in the boiling hot water and then cool it q,nd run it 
through coils the same as we do now with the water? 
Would the heat affect the Freeze-Em Pickle? Our vats 
when full hold 6,900 lbs. of medium sized ham,s. According 
to the size of the kettle and the amount of water to boil at 
one time^ it would require 58 pounds of Freeze-Em Pickle. 
What we want to do is this: we do not want to weigh 
the Freeze-Em Pickle for each vat, but simply want to 
make a large quantity of brine and then run the prepared 
brine on to our hams. We have been using saltpetre and 
molasses for our brine and we are having trouble with it 
getting ropy and stringy. Will syrup answer the same as 
molasses or sugar^ and is New Orleans molasses the best, 
or should granulated sugar be used entirely? Kindly let 
us know what you consider the best for hams. 

Ans. — First of all, we advise that after the water is 
boiled, that it is allowed to settle and precipitate so 
that all the solids will settle to the bottom of the 
settling tank. It should settle at least 24 hours before 
the solids will have separated and gone to the bot- 
tom. Then the water should be drawn off, but not 
from the bottom of the tank, but at least a foot from 
the bottom. The water that will come off from above 
will be nice and clear. This water should then be run 
into another tank, called the mixing tank, in which the 
sugar, salt and Freeze-Em-Pickle should be dissolved; 

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c:k[ic::-?5.c3d. u.s.jfl. 



this will make the stock brine which can be run down 
into the cellar over cooling pipes, so as to chill it 
properly before it is put on the meat. The reason the 
brine that you are making becomes ropy is that you 
are using adulterated sugar. The sugar that you are 
using or the syrup you are using contains glucose or 
beet sugar. If you will use absolutely pure cane sugar 
or absolutely pure syrup made from cane you will have 
no trouble from ropy brine. We strongly advise the 
use of nothing but absolutely pure cane sugar. We 
find that it gives the best results. It costs a little 
more than the unrefined product but you get less vege- 
table substance in your brine, and the brine will there- 
fore keep much longer. The brine in which hams have 
been cured can be used a second time for curing break- 
fast bacon, and the breakfast bacon will be even 
better than if put into fresh brine. As your vats are 
large, the meat will pack very tight on the bottom, 
and we wish to caution you to be sure and overhaul 
your meat promptly five days after it is packed, and 
continue overhauling as per directions in our book on 
curing meats and making sausage. If you will follow 
these directions you will not have any ropy brine or 
any spoiled meat, but all your meat will come out 
uniform and will have the proper flavor. 

TOUGH AND SALTY CORNED BEEF. 

Query. — E. W. G. writes: I have had complaints from 
several large institutions J serve that m,y corned beef is 
tough and too salty. I would like to know about what 
proportions of salt and saltpetre to use. It is only re- 
cently that I have had these complaints^ in fact, I have 
been in the retail business for about ten years and have 
been very successful with my corned beef. 

Ans. — If you will use the following in curing plates^ 
rumps, briskets, etc., for corned beef, you will have no 
trouble. Use for 100 lbs. of meat: 

Five pounds of common salt, 1 lb. of Freeze-Em- 
Pickle, 2 lbs. of best granulated sugar, 5 gallons of 
cold water. 

Cure the meat in this brine fifteen to thirty days, 
according to weight and thickness of the pieces. If 
you are taking pieces out of the brine from day to 
day and adding others, you should keep up the strength 

215 



B. H E LLE F?. Sc CZ a. 



1^ 

of the pickle to sixty degrees by adding a small quan- 
tity of Freeze-Em-Pickle and salt from time to time 
as you withdraw and replace the meat. One of the 
first essentials to producing first-class corned beef is 
to be careful about the temperature during the curing 
period. An even temperature of 38 degrees Fahrenheit 
is always the best for coolers and for curing meat. If 
maintained at this degree, there will be no trouble from 
taking on too much salt, provided, of course, the meat 
has been properly chilled through before placing it in 
the brine for curing. In order to produce a good cure, 
all the animal heat must be extracted from the meat 
before it is packed, otherwise it will become soft and 
spongy in the brine, and pickle-soaked. 

KEEPING HAMS AND BACON SIX 
MONTHS. 

Query. — A. J. M. writes: I would like to know how to 
keep hams and bacon in first class shape for the next 
six months without their getting mouldy and with the 
least possible shrinkage. 

Ans. — There is no practical method for keeping hams 
and bacon for so long a time after they are smoked 
without their getting mouldy. There is a method for 
keeping them in sweet pickle for any length of time, 
provided you have cold storage facilities. All kinds of 
pickled meat if stored in a cooler in which the tem- 
perature is kept down to 28 degrees can be kept in this 
cooler for a year or even longer, and when removed 
will come out like fresh cured meat. Hams and other 
meats are often purchased when the market is low and 
stored in a freezer and kept here until such a time that 
they are in greatest demand and will sell at the high- 
est price. At a temperature of 28 degrees the meat 
will not freeze after it is cured, and the brine, of 
course, does not freeze at that temperature. When 
meat is taken out of such cold storage to be smoked, it 
should be first soaked from three to five hours in fresh 
water, and then washed and smoked the same as regu- 
lar fresh cured meat. Farmers often bury their smoked 
meats in their oat bins, and are enabled to keep them 
^in good condition for some time, but this is a method 
which, perhaps, does not suit your purpose. It is best 
to keep the meat in sweet pickle until you are ready 
to smoke it, as this will insure a much better article. 

216 



C H I C J=L G a. LJ. S. .PL. 



USES FOR DRIED BEEF ENDS. 

Query. — C. E. C. wHtes: "Can you inform me the best 
and most profitable way for disposing of my Dried Beef 
ends? I am in the sliced Dried Beef business and have 
no way of using up my ends. Thanking you in advance." 

Ans. — There are three ways for disposing of beef 
ends to advantage and profit. They may be ground up 
in an Enterprise Chopper and sold to hotels and res- 
taurants for use as Minced Dried Beef to be prepared 
and served in cream. They can also be sold to con- 
cerns engaged in the baked bean business, where the 
ends can be cut up and baked with pork in the beans. 
Eestaurants can also use dried beef ends to excellent 
advantage by putting them in soup. They will give 
a delicious flavor to all kinds of soups, if boiled at 
the same time with other soup meats. 

HOW TO PREVENT HAMS FROM SOUR- 
ING IN THE HOCK. 

Query. — C. F. G. Co. write: "We have a lot of hams 
that we put down in dry salt to cure about six or seven 
weeks ago, and we have discovered that they have become 
tainted in the hock, while the balance of the piece of meat 
is all right. Can you tell us any way to rehandle or 
overhaul these ham,s to save them? The front or butt end 
of the ham is sound and all right and sweet; the bad part 
is in and around the hock end or leg end. Could this 
taint and odor be rem,oved and the meat made sweet by 
putting these hams down now in a strong salt brine and 
punching holes in the hock end of the pieces so that the 
brine could quickly get into the tainted part? Would salt 
brine save them now? We will thank you for any advice 
or plan of action that will help to save us from, loss." 

Ans. — It is more difficult to cure hams by the dry 
salt process than it is by the brine process. If these 
hams had been pumped before packing them in the salt, 
there would not have been so much danger of shank 
sour. Hams being very thick, it takes a long time for 
the salt to draw through them; therefore, if they are 
first pumped and packed in dry salt, you can readily 
see that the salt draws through quicker and thus gives 
them a chance to cure from the inside as quickly as 
they would cure from the outside. Only under one con- 
dition can you pump these hams, make them sweet and 
eave them. For instance, if the hams are taken from 

217 



B.KEE L.lL.E:rR^ Sc CZa. 



the salt and upon trying them with a ham trier they 
are found to be sweet but turn sour when they are 
placed in the smoke house, then you can save them. 
Such a condition would show that the hams are not 
fully cured around the bone and around the shank 
joints. In that event, they can be pumped with pickle 
and fully cured around the bone so that they will not 
sour when placed in the smoke house. It is necessary 
to explain that meat is frequently perfectly sweet when 
it comes out of cure, but it is not fully cured. In such 
a condition when it is placed in a warm smoke house, 
it will sour in the smoke house. This, of course, can 
be avoided by fully curing the hams. If, on the other 
hand, the hams are already sour and tainted when they 
come out of the cure, whether it be dry salt or sweet 
pickle, then nothing can be done with them to make 
them sweet. Meat once spoiled, remains spoiled. If 
the hams are sour when they come out of the cure, but 
sour only in the shank, then the proper thing to do is 
to cut off the shank; in other words, cut off all the 
sour or tainted meat and use the butt ends for boiled 
hams. You can boil and slice them and sell them in 
your store. You must be careful to cut off all the 
tainted parts because any of the tainted meat which 
is left will taint all the rest of the meat when the butt 
Is boiled. You, of course, understand that during the 
process of boiling, the good meat will absorb the taint 
from the bad meat. We regret that you did not write 
us for advice before you began curing the hams, as we 
would have advised you to cure in brine. We will send 
you by mail, free of charge, our book, entitled ' ' Secrets 
of Meat Curing and Sausage Making," which covers 
every point that its title indicates. The advice given 
in this book as to the handling of meats, you will find 
very valuable and covers the whole ground, from the 
condition of the animal before killing to the handling 
of the meat through the chill room and through the 
entire curing process. We call your special attention 
to the various articles for curing meats, which will 
give you the temperature for curing, how to overhaul 
the meat, how to pump the meat and how to make the 
brine for pumping. Full directions for curing the hams 
you will find carefully indexed. By following the ad- 
vice given in these pages, you will have no loss from 
the souring of meats^ but on the contrary, will be en- 
abled to turn out meat of the highest quality possible. 

218 



C tl I G -?L O a, TJ. S. -H.. 



BUILDING A COOLER. 

Query. — W. G. H. writes: I have about completed a 
cooler except the floor and am undecided whether to 
make it of plank or cem,ent. I thought you could give 
me the desired advice. One room, is 16 feet square inside; 
7 feet to joist with 7 feet of solid ice above, or about 50 
tons capacity. The walls are 2 feet thick; 8 inches saw- 
dust, 4 inches dead air space, 8 inches sawdust, with four 
thicknesses of one-inch boards, thus m,aking the 2 feet. 
The building has these walls on all sides and partitions. 
I expect to use the drip from, the above to cool another 
room, 8 feet by 16 feet inside, and will have the water run 
around this room, in gutters (sheet iron) fastened to the 
wall. J want this as dry and as free from mould and 
datnpness as possible and, therefore, am not sure as to 
whether a cement floor will be what is needed, though it 
was my intention to use cement. There is a 2-foot stone 
wall under the cooler which sets on sand — this sand hav- 
ing been washed up at times past by the lake. There 
are now fifty tons of ice over the cooler and back of this 
is an ice house, 16 feet square, inside filled with ice IJ^ 
feet high. This makes the building 20 feet wide by ^8 
feet long, by 20 feet studding. For ventilation a four-inch 
square flue will run from, the bottom, in one corner and 
from the top in the opposite corner of the cooler to the 
top of the roof, and above it, acting as chim,neys. I want 
to use these coolers for fresh m,eats, packing hams and 
bacon, storing eggs and most anything that there is any 
money in, which requires to be kept in good condition. 
Your advice will be appreciated. 

Ans. — ^You are building your cooler on very good 
plans. However, we would advise the use of cement 
for the floors. It will be found much better than 
wood, much purer and cleaner, and withal much drier. 
You speak about putting two ventilators in your 
cooler, which is all right, but you should be sure to 
provide these ventilators with slides, so you can shut 
them off and regulate the ventilation according to your 
wishes. Of course, you understand that it is not well 
to have the ventilators open all the time, as it would 
result in quite a loss of ice. The ventilators should be 
open only when the room needs ventilation, which will 
be at well-defined periods, or varying according to the 
amount of material in storage. Your plan of using the 
drip water of the ice and running it in pans will work 
all right. We have seen this method applied, and it 
was always satisfactory. Be sure to use galvanized 
iron gutters for the pans, not sheet iron, as it will 
rust easily. 

219 



B. PI E I_I_E Fl ScC a. 



WHY BOLOGNA ''TAKES WATER" IN 
COOKING. 

Query. — H. P. writes: "Sometimes J have bother with 
my bologna taking water when cooking them. Can you 
tell me what to do to prevent this trouble?" 

Ans. — The difficulty you mention is caused by the 
sausage not being properly boiled. Ordinary round or 
long Bol®gna should be boiled in water of 160 to 170 
degrees Fahrenheit for about thirty to forty minutes, 
and thick, large Bologna should be boiled in water of 
155 to 160 degrees for from three-quarters to one 
hour, according to the size. If the sausages are very 
large, it will take from one and one-quarter to one 
and one-half hours to cook them properly. After sau- 
sage of any kind have been cooked, they should be 
handled as follows: Pour boiling water over them to 
wash off all the surplus grease that adheres to the 
casings, and then pour cold water over them to shrink 
and close the pores of the casings. This is very im- 
portant and should be closely observed by all packers 
and sausage makers who wish to have their sausage 
look nice and keep their fresh appearance. The shrink- 
age and quality of cooked Bologna depends consider- 
ably upon the temperature in which they have been 
boiled. It is very necessary for every man who cooks 
sausage to use a thermometer. 

WHY BOLOGNA SHRIVELS. 

Query. — T. B.: Can you tell me the reason bologna 
shrivels when it is taken from the hot water f It looks 
fine until it gets cold. 

Ans. — There are several reasons why your bologna 
might shrivel when taken out of the boiling water. 
First, it might be that you do not cure your meat right 
before the bologna is made, and second, you probably 
do not use the right kind of a binder, and third, you 
probably boil the bologna in too hot water. If when the 
meat is cured properly and you do use the right kind 
of a binder, the bologna shrivels when taken out of 
the boiling water, it is because you are boiling it at 
too high a temperature. Before making bologna you 
should sprinkle Freeze-Em-Pickle over the meat and 
leave it for a few days. We refer to our instructions 
for preparing bologna trimmings, which will be found 
in our book, "Secrets of Meat Curing and Sausage 
Making. * ' 

220 



CI^IC-fLCja. U. S.-H.. 



ADVICE ON CURING HAMS AND BACON. 

Query. — E. A. 8. & Co. write: I have taken a barrel 
of meaty hams and shoulders, which I cured in my ice tax 
after your instructions, and I wish to say that it is as 
fine as was ever produced by anyone. My ice box holds 
well, standing at from 38 to 39 degrees, but it is sma],l and, 
only has room for one barrel in it. I have m,ade arrange- 
ments to try packing in the house this winter. I have a, 
closet made of brick on both sides and by prope'*' ventila- 
tion in cold weather so as to keep it from 35 to ^0 degrees, 
I think I can save ham,s all O. K. in tierces. I have about 
ten oak tierces for the purpose. (Is that all right?) I 
have an old ice box in the rear 8x8 feet with a good roof 
on it, walls filled with sawdust. I would like to know if 
I can fill this with hams and shoulders when the weather 
gets cold and just dry salt them. Can I save them, by just 
letting them stay there all winter until next spring? I can 
put in a layer of hams and cover them, with salt, then put 
in another layer and cover with salt, and so on until I fill 
it. I would like your opinion and advice as to these 
methods. I kept side meat this way last winter just leav- 
ing it in salt. 

Ans. — ^If you keep the temperature of the small room 
which you mention at from 35 to 40 degrees it will 
answer the purpose for curing. The oak tierces for 
curing are all right provided they are new. We advise 
that you wash them out with scalding hot water, so as 
to get rid of the oak taste. If the tierces are not new, 
then you must make doubly sure that they are scalded 
out thoroughly and at the same time you should use 
our Ozo for cleansing them. 

The old ice-box which you mention can be used for 
dry salting hams and shoulders when the weather gets 
cold, provided you do not let the meat freeze. You 
must not let the temperature get below 35 degrees, be- 
cause at a lower temperature, meat will not take on 
salt. Hams can be dry salt cured just the same as side 
meats, but when hams are very thick, we would advise 
that you pump them. Our book, ^'Secrets of Meat Cur- 
ing and Sausage Making, ' ' will give you full informa- 
tion as to the pumping process and a formula fbr 
making the pumping brine. Hams are very seldom dry 
salt cured; they are nearly always sweet-pickle cured. 
A sweet pickle or sugar cured ham has a much finer 
flavor than the dry salt cured ham. 

If you pack side meat properly and overhaul it 
regularly until it is fully cured, and if you keep the 
temperature of the curing room at about 38 degrees, 
you will have no trouble in keeping dry salt meat 
in salt all winter. Of course if you keep it in salt 

221 



B. I-I E LLE F2. Sc CZ D. 



too long, it will get very salty. Our book on curing 
meats will give you full directions for dry salt curing. 
Hams, after they are fully cured in brine, can be 
rubbed with salt and kept in a cooler for several 
months, and if desired, all winter, but the shrinkage 
will be great and they will take on salt and might be- 
come too salty for your trade. 

WHY OIL SEPARATES FROM LARD. 

Query. — E. & W.: We are having trouble with our 
lard; the oil separates from the lard during the warm 
weather so part of the lard is really oil, and we cannot 
use it in that condition. Our business is too sm,all to 
justify us in employing a practical m,an to take charge of 
our lard. We ask you for your advice. 

Ans. — To keep the oil from separating from the 
lard, you should carry out the following directions: 
First, you should provide yourself with a lard cooler 
with an agitator attached, as the lard after it is ren- 
dered and when it begins to cool should be agitated 
until it becomes thick like cream, before it is run 
into the buckets. If lard is not agitated, when it is 
cooled the stearin crystallizes and the oil separates 
from the stearin , but by chilling the lard and by agi- 
tating it while it cools, the stearin does not get a 
chance to crystallize and the oil will not separate and 
the lard will keep better in this condition. Lard that 
is put up in winter for summer use is much improved 
by adding about ten per cent of tallow, but when this 
lard is sold, it should be sold as lard with ten per cent 
of tallow added. If you wish to treat the lard that 
you have on hand, we advise you to treat it as fol- 
lows: For every 100 lbs. of lard, put 100 lbs. of water 
in your lard kettle; add to it four ounces of our Lard 
Purifier, and throw 100 lbs. of lard into this water. 
Start the fire and gradually heat it until the lard is 
melted and is as hot as it will stand without boiling 
over. Keep on stirring the lard until it begins to 
melt, so as to thoroughly wash it. After the lard is 
thoroughly washed, you will find a certain amount of 
scum will come to the top, skim this off and then 
allow the lard to settle for about two hours, so that 
all the water will separate from the lard and settle 
down at the bottom. Skim the lard off the top of the 
water and then let it cool, but keep on agitating it or 
stirring it while it is cooling, until it is thick like 
cream. 

222 



P»*j:*j-».±ja5 



. U.S.J^. 



COATING BOLOGNA SAUSAGE NOT 
NECESSARY TO PREVENT MOULD. 

'Querp. — E. D. writes: I would like to ask you if you 
have anything to coat bologna with after making f I 
think it is called Gloss or Lustre; have seen it used, hut 
have not been able to find out where to get it. 

Ans. — ^What you refer to is Bologna Varnish, The 
use of such a preparation has been practically discon- 
tinued as it does not conform to pure food laws; it is 
not proper that a varnish should be put on the outside 
of food of any kind. Bologna Varnish is made from 
shellac, and shellac is used in all kinds of furniture 
varnish, so you can readily see that it is not the 
proper thing to use on Bologna. In former years, the 
use of varnish was quite general, but it was finally 
discontinued, and is now practically a thing of the past. 
If you want to prevent your Bologna from getting 
mouldy, you should make them as follows: First, cure 
the meat with Freeze-Em-Pickle as directed in- our 
book, ''Secrets of Meat Curing and Sausage Making," 
and add Bull-Meat-Brand Flour to the meat, as this 
absorbs the moisture. Bologna made by the Freeze- 
Em-Pickle Process keeps fine and will not mold for 
a reasonable length of time. 

MAKING SOAP FROM TALLOW. 

Query. — F. B. writes: We have a little meat business 
and quite often have on hand a surplus of tallow. Now 
we have been thinking probably we could put this into a 
soapj something cheap that would not cost us too much to 
put on the market. Can you kindly give us any inform,a- 
tion in the matter^ and if the idea is a practical one for 
a small shop like ours? 

Ans. — It would not pay you to undertake to make a 
hard soap in a small way, as it would be necessary for 
you to compete with other soaps on the market, and you 
are aware that laundry soap sells at a very low price 
and is put upon the market upon a very small margin 
of profit. You would also find it quite a task to make 
hard soap, and the time required would hardly justify 
you to undertake it on a small scale. If you can dis- 
pose of soft soap in your locality, we would advise you 
to use your surplus tallow in that way, but, of course, 
this suggestion from a financial point of view would 
depend entirely upon whether there is a sufficient de- 

223 



B. h: E lil.e: fl ScCZ a. 



mand for such an article in your vicinity. Possibly 
you could work up a trade among private families and 
sell it to them for scrubbing purposes, also to hotels, 
stores and restaurants, but as your town is small, you 
might have difficulty in disposing of a sufficient quan- 
tity to make it pay you. On the other hand, it would 
not cost you much to make the experiment. You are 
surrounded by a good hog-feeding country, and it is 
possible that you could" dispose of quite a quantity of 
soft soap to the farmers, as it is a very fine thing for 
hogs, and the truth of the matter is, their hogs would 
be much better off if they would feed it frequently. 
You might be benefited more by this suggestion than 
by sales from other sources. 

The following is a recipe for making soft soap with 
potash: To 20 pounds of clear grease or tallow take 
17 pounds of pure white potash. Buy the potash in as 
fine lumps as it can be procured, and place it in the 
bottom of the soap barrel, which must be water-tight 
and strongly hooped. Boil the grease and pour it boil- 
ing hot upon the potash; then add two large pailfuls 
of boiling hot water; dissolve 1 pound of borax in 2 
quarts of boiling hot water and stir all together thor- 
oughly. Next morning add 2 pails of cold water and 
stir for half an hour; continue this process until a bar- 
rel containing thirty-six gallons is filled up. In a 
week or even less, it will be ready for use. The borax 
can be turned into grease while boiling, and also 1 
pound of rosin. Soap made in this manner always 
conies, and is a first-rate article, and will last twice 
as long as that bought at a soap factory. The grease 
must be tried out, free from scraps, ham rinds, bones, 
or any other debris; then the soap will be as thick as 
jelly, and almost as clear. To make soft soap hard 
put into a kettle four pailfuls of soft soap, and stir 
in it by degrees about one quart of common salt. Boil 
until all the water is separated from the curd, remove 
the fire from the kettle and draw off the water with 
a siphon (a yard or so of rubber hose will answer); 
then pour the soap into a wooden form in which muslin 
has been placed. For this purpose a wooden box, suffi- 
ciently large and tight, may be employed. When the 
soap is firm turn out to dry, cut into bars with a brass 
wire and let it harden. A little powdered rosin will 
assist the soap to harden and give it a yellow color. 
If the soft- soap is very thin, more salt should be added 

224 



CZlrlTCJ^CrCD, U. S.-R.. 



PLANS FOR SAUSAGE FACTORY. 

Query. — O. C. L. writes: I am now in business again 
on my own hook, so please send m,e your booh on Meat 
Curing and Sausage Making. I will, in the near future, 
equip my market with an up-to-date sausage factory. I 
have the following machinery: 1 six-horse power gasoline 
engine, silent cutter. Enterprise machine, 1 bone cutter, 1 
steam boiler for rendering lard, cooking sausage, etc. The 
room I intend to place this machinery in is 15x25 feet; 
would like to hear some of your suggestions, and plans in 
placing the machinery; would appreciate this very much. 
Has the freezing of pork sausage any detrimental effect 
on the flavor of the sausage? Accept my well wishes. 

Ans. — The macMnery you enumerate will give you a 
sausage plant that is quite complete. We think, how- 
ever, that your room is a little bit small in which to 
place so much machinery. If you could put the boiler 
and rendering kettle in another room, away from the 
sausage factory, it would be better. You would prob- 
ably be able to make such an addition as would answer 
your purpose at a very small cost. This arrangement 
would make it much more convenient because the boiler 
and the rendering tank in your sausage factory will 
make it very hot. The arrangement or disposal of the 
machinery will not make material difference in a room 
of the size mentioned. You can arrange it most any 
way to best suit your convenience. 

The freezing of pork sausage certainly has a most 
detrimental effect on the flavor. Freezing meat always 
tends, to some extent, to spoil the flavor ©f the meat. 
When the albumen of the meat is frozen, and is after- 
wards thawed out, the albumen leaves the cells of the 
meat and in that way the flavor is lost and the meat 
becomes insipid. 

PURIFYING TALLOW. 

■Query. — T. W. C. writes: "I am, tanking mutton and 
beef tallow together at JfO pounds pressure, and would like 
to know the best way to use your tallow purifier so I can 
use m,y tallow with cottonseed oil to make a lard com,- 
pound." 

Ans. — It would not be practicable to use our Lard 
and Tallow Purifier in the tank. It can be used to 
greatest advantage in an open jacket kettle. You can 
treat the tallow in the jacket kettle after it is ren- 
dered and comes from the steam tank. 

225 



B.I^E LLER. Sc CZa. 



SWEETENING INSIDE OF ICE BOXES. 

Query. — J. J. N. writes: "Will you please let me know 
of something that will sweeten the inside of my ice box? 
It gets to smelling foul in spite of everything I can do for 
it." 

Ans. — This is a difficulty which can be readily over- 
come. If you will use our Ozo Antiseptic Washing 
Compound in hot water for washing the floors and the 
walls and also racks or shelves that you may have in 
the ice box, it will effectually sweeten and purify the 
wood. When this has been done, you should make a 
practice of sprinkling a small quantity of Freeze-Em 
very lightly on the floor, shelves and racks and also 
a little on the walls of the ice box. Some also should 
be shaken out of our dusting can and thrown into the 
air in the interior of the box. Sufficient should be used 
to thoroughly impregnate the air with Freeze-Em so 
the powder will settle all over the inside of the box. 
You will thus get the benefit of the well known prop- 
erties of Freeze-Em and the air will be entirely sweet. 
By repeating this process occasionally, you will never 
have further trouble from your ice box but will always 
be able to keep it clean and pure so that its odors- 
will not affect the meat or other contents. 



STARTING A BUTCHER BUSINESS. 

Query. — M. E. A. writes: Will you please forward me 
another copy of your desirable book, "How to Cure Meat 
and Make Sausage" f And if it is not too much trouble, 
I would like to have you advise how it is best to start in 
the butcher and pork packing business in a small way. 
I have about $700 capital and wish to ask how is the best 
way to fit up a retail store without too much expense and 
yet to have it look good, and also to fit up a sausage 
kitchen and have everything that a man needs to run the 
business successfully. I inay as well state that I have had 
lots of experience, but after reading your book and the 
advice that it gives I am, sure that even experienced men 
can learn a lot by reading it. 

Ans. — With such a limited amount of capital, it 
would be advisable to buy second-handed fixtures. 
These can always be obtained much cheaper than new 
ones, and you can get good fixtures which will answer 
the purpose, but they must be neat, clean and in good 
repair. If you intend to do your own butchering, our 
advice is that you make arrangements with some 
butcher who has a slaughter house, and where you can 

226 



CHIC -?$.□■□ XJ.S.J^.. 



do your butchering, and pay him a certain amount for 
each animal slaughtered. A very important point that 
we advise you to follow is to sell everything for cash 
only, as your capital is not suflScient to give credit to 
anyone. Were you to give credit and make a lot of 
book accounts, you would soon run out of money and 
would not be able to buy large stock and supplies for 
your market. We also advise that you induce your cus- 
tomers to take their meat home with them, and thus 
relieve yourself of the necessity of keeping a horse 
and wagon for delivery purposes. This would save 
quite an outlay in capital, and a great deal of expense 
and time. You can then announce with a small adver- 
tisement in the daily paper that you sell for cash only, 
and that you can afford to be more liberal with your 
customers than you could if you carried accounts, and 
because you do not incur the expense of delivery. 
Such an advertisement with placards in your store, no 
doubt, would result favorably. You must remember at 
all times that your capital is limited and that you must 
**trim your sails" accordingly. It is the over-reaching 
the limits of the possibilities of capital that make the 
most failures among tradesmen. We would not advise 
you to advertise meat at a cut price because you sell 
for cash; people do not want stuff that is cheap, for if 
you sell stuff at a low price, they imagine there is 
something wrong with it. Charge the same price that 
all the other butchers do, and in that way, keep their 
friendship. If a woman gets something that she doesn 't 
like and brings it back, tell her that you are very 
glad she brought it back, if it did not suit her, because 
you never want any of your customers to keep any- 
thing that does not please them. 

A sausage room can be rigged up very cheap; all you 
need to start with is a small Enterprise grinder, so 
that you can grind up your trimmings and work them 
into sausage, and by working the meat trimmings up 
into the different formulas that we give in our book, 
''Secrets of Meat Curing and Sausage Making," 
you will not have any loss, as all of your trimmings 
can be worked up to good advantage. You also should 
make a great display of your own cured corned beef 
and turn out fine corned beef, so that when your cus- 
tomers buy it, they are well pleased. The main thing 
in the success of running a retail market is that the 
butcher understands how to buy his live stock so that 

227 



B. i-i E i_i_e: r. Sc ti: a. 



he gets the right quality of beef and gets it at the 
right price. If you have good meats to sell you will 
have no trouble in selling them, but if you have poor 
goods to sell, you may sell them to a customer once 
or twice, but the third time the customer will not come 
near you. The same thing holds good with you; if you 
were buying some of your supplies from the jobber and 
^he jobber did not send you good goods, you may try 
him once more and if he again sends you poor goods, 
the third time you certainly will not buy from him, 
but you will go to some other jobber who will give you 
the best goods for your money. Your customers are 
just as smart and as sensitive as you are, and want the 
same kind of treatment that you like, so if you will 
always treat your customers as you would like to be 
treated yourself if you were buying meat at a market, 
you are bound to meet with success. 

CUTTING UP MEATS— NECESSARY FOR 
EXPERIENCE. 

Query. — J". J. writes: I have decided to go into the 
Tneat business and would like to know if you can advise 
■me of some booklet or pamphlet on cutting up meat; also 
let me know the price of your book, and if you know of 
u good firm, handling butcher supplies and refrigerators. 

Ans. — We judge from your inquiry that you are in- 
experienced in the meat business, and if such is the 
case, we would advise that you go to work for 
some good butcher for a while before going into the 
business for yourself. You could there learn the prac- 
tical side of the business, and provided you do not now 
understand how to cut up meat to the greatest profit, 
you could acquire knowledge upon these points which 
would be of more value to you than volumes that could 
be written upon the subject. We most emphatically 
advise you to learn the business thoroughly before em- 
barking into it on your own account. We take great 
pleasure in sending you our booklet, '' Secrets of Meat 
Curing and Sausage Making," which you will find of 
great value to you in teaching you to cure meat and 
make sausage. 

228 



CZHIC-fLGa. U.S.J^. 



IMITATION FREEZE-EM PICKLE. 

Query.— L. M. writes: "M d — — , from whom 

I buy Tnost of my butcher supplies, handle an imitation of 
your Freesse-Em, Pickle which they claim is the same as 
your preparation. I do not want it and will not have it. 
They tried to convince me that what they had is what I 
V3ant, but I have used Freeze-Em Pickle for years and, 
knowing from your advertisements that there are im.ita- 
tions of it, I want to steer clear of them. Will you please 
send me the name of a jobber handling Freeze-Em Pickle 
near mef" 

Ans. — ^This is a clear case of an attempt for a sub- 
stitution of spurious goods for those of our manu- 
facture. These dealers can not help knowing that our 
customers want rreeze-Em-Pickle, and nothing else, 
but for the sake of reaping an illegitimate profit, they 
misrepresent imitation goods as being the same as ours. 
We wish to state that there is no other preparation which 
is the same as Freeze-Em-Pickle, and all claims to 
that effect are absolutely false. They are merely the 
tricks of illegitimate dealers to pirate the good repu- 
tation made by our preparations. In order to be con- 
vinced of the superior quality of Freeze-Em-Pickle, it 
is only necessary to test it with any preparation pur- 
porting to be the same or similar to it and selling under 
similar names, which are calculated to deceive. 

SOURING OP HAM IN SMOKE HOUSE. 

Query. — M. P. M. writes: "I am having trouble with 
my ham,s souring in the smokehouse. They seem, to get too 
m,uc% smoke. What can you suggest that will help me 
to avoid this trouble and to keep my hams sweet f" 

Ans. — ^You are mistaken in supposing that your 
hams sour from getting too much smoke; that is not 
the trouble. Hams will not sour from such cause. 
Your trouble is owing entirely to the fact that the 
hams are not properly and fully cured before going 
into -the smoke house. Smoke aids to preserve hams 
and will not cause them to sour. They sour because 
the portion that has not been thoroughly cured, which 
is generally close to the bone, has not been reached 
by the brine. In many cases souring comes from im- 
perfect chilling of meat before putting it into the 
brine; then again you may not have overhauled the 
meat at the proper time and with the frequency which 

229 



B. Pi E x^l-e: i^ Sc cz a. 



good curing requires. In the first place, the hog should 
not be killed when overheated or excited. Second, 
after they have been scalded and scraped, they must 
be dressed as quickly as possible, washed out thor- 
oughly with clean water, then split and allowed tO' 
hang in a well ventilated room until partly cooled ofP^ 
They should then be run into a cooler or chilling^ 
room as quickly as possible, where the temperature 
should be reduced to 32 to 34 degrees Fahrenheit. They 
should be allowed to thus chill for 24 hours for medium 
size hogs. When hogs are properly chilled, the tem- 
perature of the inside of the ham or shoulder will 
not be more than one to one and one-half degrees 
higher than the cooler. Those without ice machinery 
for curing, who are using common ice houses, can em- 
ploy the crushed ice method for chilling the meat. By 
this is meant to put the meat on the floor and throw 
cracked ice over it, and thus allow it to remain over 
night. After being thoroughly chilled, the hams must 
undergo the various processes which you will find set 
forth in our book, "Secrets of Meat Curing and Sau- 
sage Making," which we take pleasure in sending to 
you free of charge. If you will follow the directions 
contained in this book you will never have trouble with 
soured hams from imperfect curing or other causes. 

CLEANING CASINGS. 

Query. — 8. & H. write: ''I would like to know if you 
have any preparations for cleaning casings. We clean all 
the casings we get and would like to get some chemicals 
to take the tallow and lard off of them." 

Ans. — There is no preparation that will free the lard 
from casings. If you use something that is strong 
enough to take off the fat, it will eat up the casings as 
well. The only thing practicable that can be done is 
to wash the casings thoroughly and change the water a 
number of times. In the last washing water it would 
be advisable to put in some washing soda as that will 
soften the water and assist in cleaning the casings. The 
fat you will have to remove by hand. There are ma- 
chines made for removing the fat from casings, but it 
will not pay you to go to the expense of making such 
a purchase unless you clean a very large amount of 
casings per day, 

230 



CHIC-fLCj-a, LJ. S.u?L. 



CAUSE OP * CRUSTY" MEAT. 

Query. — R. J. B. writes: "We keep our meat in an ice 
box 35 degrees cold and the barrels we used in curing it 
were galvanized, and we have used them for five years. 
We use the regular pickling salt. Our meat comes out 
rusty. What can you suggest?" 

Ans. — If your cooler is kept at 35 degrees, you must 
have an ice machine instead of the regular ice box or 
cooler, and 35 degrees is too cold for curing purposes. 
An even temperature of 38 degrees is the proper one 
for curing meat, and all packers who use ice machines 
should endeavor to keep their coolers at a temperature 
not varying from 37 to 39 degrees, and they never 
should be allowed to get above 40 degrees. Meat will 
not cure in any brine or take on enough salt when dry 
salted if stored in a room that is below 36 degrees. If 
meat is packed even in the strongest kind of brine 
and put into a cooler which is kept at 32 to 33 degrees 
and thus left at this degree of cold for three months, 
it will come out of the brine only partly cured; it will, 
therefore, only keep for a short time and will start to 
decompose when taken into a higher temperature. If 
you have used galvanized iron tanks for five years, it 
is possible that the zinc or the galvanizing is worn off 
on the inside of the vats so as to expose the iron. 
Brine will rapidly rust iron and that will cause your 
meat to become rusty. Galvanized iron tanks for cur- 
ing are all right until the galvanizing is worn off and 
the moment this happens, the tanks are useless for 
curing purposes. Salt that is rusted or salt that is 
shoveled with a rusty shovel will also cause rusty meat. 
It is absolutely necessary that the salt be pure and free 
from rust. If live stock is driven for some distance 
and slaughtered while it is overheated, the meat will 
not cure properly and will also turn out rusty. Stock 
that has been driven should always be allowed to re- 
main in the pens over night. We send you our book, 
"Secrets of Meat Curing and Sausage Making," which 
you will find full of valuable information in reference 
to curing of meat. If you will follow the directions 
contained therein closely, you will always have good 
results. 

231 




B.FiELLEFl Sc C D. 



SALT FOR BRINE— BOILING BRINE- 
ROPY BRINE. 

Query. — W. M. writes: "fs common "barrel salt or rock 
salt the best and cheapest to use for making brine? I 
have been using rock salt and I think it is sweet, but in 
"using rock salt I have to boil it in order to dissolve the 
salt. Is it necessary to boil the water if it is pure? I am 
having trouble with my brine. It becomes jelly-like in 
summer and in winter. What is the cause of this?" 

Ans. — Evaporated salt, or what is known as the or- 
dinary barrel salt of a good quality, is generally ap- 
proved by butchers for making brine. Kock salt is 
much used by the large packers, as it is a stronger 
salt, but their facilities for curing meat are altogether 
different from those of the butcher and the ordinary 
curer. 

It is not necessary to boil the water for brine if you 
know it to be perfectly pure. If its purity is doubted, 
it should always be boiled and the impurities which 
rise to the top should be thoroughly skimmed off, or if 
they precipitate the water should be carefully drawn 
off. When brine becomes jelly-like, you mean that it 
gets ropy. This condition is owing to a great many 
causes; sometimes it is due to the sugar which may 
be of low grade or unrefined, or where molasses and 
syrup are used, it quite often results. The best grade 
of granulated sugar should always be used for brine. 
Sometimes the ropiness of brine is due to the pack- 
ages in which the meat is cured. This is especially true 
when syrup barrels are used. One of the most common 
causes of ropy brine is owing to the fact that the meat 
is cured in too warm a temperature. If the curing tem- 
'perature is kept from 38 to 40 degrees, the brine will 
remain thin and not get ropy, but there is always risk 
in a temperature higher than we have given. If the 
meat has not been properly chilled before putting it in 
pickle, ropiness will also result. Great care should 
always be given to meat before putting it in the brine, 
as it will become soft and spongy if not chilled 
through to the bone. When in this condition it be- 
comes pickle-soaked and contaminates the brine. 

232 



cKcic-R-Cj-a. u.s.j^. 



PACKING EGGS. 

Query. — D. B. writes: *'I have been using your goods 
for some time back and they give the best of satisfaction. 
Can you give me a good recipe for packing eggs?" 

Ans. — You will find the following very efficient for 
preserving eggs: To each pailful of water add two 
pints of fresh slaked lime, one pint of salt and one 
ounce of White Berliner Konservirungs-Salze; mix well 
and then fill a barrel half full of this fluid, put the 
eggs into it and they will keep for a long time. The 
eggs, of course, should be stored in a cool room. A 
cool cellar will answer, but the temperature should 
never be allowed to get too low — never lower than 38 
degrees. 

HOW TO TEST VINEGAR. 

Query. — G. G. writes: ''Do you sell a thermometer or 
gauge for testing vinegar? How am, I to know the degree 
of strength of the vinegar without a gauge?" 

Ans. — Vinegar is tested with a special apparatus 
called a Twitchel Tester. Unless you use large quan- 
tities of vinegar, it would hardly pay you to go to the 
expense of buying such an apparatus as they are 
rather expensive and cost about $15 each. If you buy 
the vinegar by the barrel from the wholesale grocers 
and specify the degree of strength, they will give you 
the article desired. If you have any doubts as to the 
purity of vinegar there are various ways to test its 
purity. The adulterant of vinegar is sulphuric acid, 
which increases its indicated strength. Sulphuric acid 
can be detected by placing some of the vinegar to 
be tested in a saucer. Put some white sugar in the 
vinegar and evaporate to dryness by placing the 
saucer on top of a boiling water kettle. After the 
water has evaporated if the sugar turns black, the 
vinegar contains an adulterating acid. In lieu of a 
saucer, a teacup can be used in which the vinegar and 
sugar can be placed. The cup can then be placed in 
a basin of hot water in which it can be allowed to float 
until the vinegar in the cup is evaporated. If the 
vinegar contains free sulphuric acid the dry sugar will 
be found to be blackened. These are simple methods 
and are claimed to be more accurate as a test than the 

233 



b.h:e ll-er.Sc cza. 



^ 



use of the Barium Chloride Test. The Barium Chloride 
Test is as follows: Mix one pound of Chloride of 
Barium with ten parts of water. A little of this mix- 
ture dropped in vinegar will quickly test its purity. 
If the vinegar contains sulphuric acid, this mixture 
will make it turn flaky at once, but if it remains clear 
and shows no change, the vinegar is free from sul- 
phuric acid adulteration. Sulphuric acid makes vine- 
gar show a very high test when, as a matter of fact, 
it is of very poor strength. 

SEPARATING WATER FROM LARD. 

Query. — C. W. writes: "/ have my lard in such a shape 
that I don't know what to do with it. It seems that the 
water will not separate from, the lard and the mixture 
stays about the thickness of cream and about as white. 
Can you give me any iustructians or advice? 

Ans. — To overcome your difficulty, we would advise 
you to remelt the lard and heat it quite hot, even up to 
190 to 200 degrees, but do not let it come to a boil. 
Then let the lard settle. The water and impurities 
will settle to the bottom. The lard will rise to the top. 
If you heat the lard to the boiling point of water, that 
is, 212 degrees, it would do no harm except that the 
lard will then foam and you will have to be careful 
so that it does not foam over the top of the kettle. 
When it foams, it will bring the impurities to the sur- 
face, besides much of the moisture will evaporate. 
Either of these methods will remove your difficulty. 
You can dry the lard by heating it sufficiently or you 
can melt the lard and have it hot enough so that the 
water will settle to the bottom. After the lard is 
melted, dip it from the kettle, or if you have a lard 
cooler, run it into the lard cooler; be careful, though, 
that all water which may be at the bottom of the kettle 
is drawn off first if your intend to run the lard into a 
lard cooler. You will have to get rid of the water that 
is in the lard, so do not stir the lard while the water 
is still in the kettle. If you dip the lard out of the 
top of the kettle and place it in a lard tierce, when the 
lard begins to cool, you can stir it and keep on stirring 
it until it is thick like cream; it should then be run 
into buckets. You can readily understand that if there 
is a large per cent of water in the lard, it will keep 
the lard soft, Trhich is the trouble you are now having. 

234 



C H I C J^ D a. O. S. -?^. 



DRY SALTING HAMS AND BACON IN A 
FREEZING TEMPERATURE. 

Query. — K. & A.: Will you kindly furnish me with in- 
formation how to cure breakfast bacon, hams, etc.? I pre- 
fer to cure the meat in dry salt instead of a pickle, be- 
cause the pickle freezes badly in winter. 

Ans. — In answer to your esteemed letter will say- 
that if the place where you are curing the meat is so 
cold that the pickle freezes, you should not attempt to 
cure your meat with dry salt, because you will not be 
able to cure meat in that temperature. When meat is 
put in pickle and it is kept in a place which is below 
freezing point, the meat will not cure, as meat does 
not take on salt below 36 degrees above zero. If you 
pack the meat in dry salt, it will not cure in any tem- 
perature below 36 degrees, and unless you can fix your 
room so as to keep it at the right temperature, we 
would advise that you abandon the curing of meat, 
because your loss from spoiled meat will be so great 
that it would not pay you to cure your own meat, and 
it will be much cheaper for you to buy it. If you will 
read directions carefully in our book, ''How to Cure 
Meat," you will understand why it is necessary to 
keep the meat at the right temperature when curing it. 

HOW TO SWEETEN AND WHITEN LARD. 

Query. — C. W. F. writes: ''I have about two tons of 
lard in fifty-pound tins that has become the least bit 
rancid and dark. Will you please tell me if your Lard 
Purifier will bring this lard around sweet and all right? 
I have a good lard agitator run by power." 

Ans. — Our Lard Purifier will remove the rancidity, 
make the lard white and purify it. The lard should be 
remelted in a clean kettle with 100 pounds of water 
to every 200 pounds of lard. Before adding the lard, 
dissolve in the water one pound of Lard Purifier for 
every 200 pounds of lard to be treated. Then boil the 
lard and water together for five minutes, stirring con- 
stantly, so that the water and the lard are thoroughly 
mixed. Then allow the water to settle to the bottom of 
the kettle and skim the lard off the top or run the 
water off through a faucet at the bottom of the kettle. 
Eancid lard or tallow treated in this manner will be 
perfectly sweet. 

235 



B. tl E LLE R. Sc C a. 



BULL-MEAT PREFERABLE FOR SAUSAGE. 

Query. — Z. & R. write: There is a prevailing notion 
among local butchers that bull meat possesses qualities 
which make it superior to first-class steer or cow meat for 
making bologna and weiners. Is this not an erroneous 
idea? How can bologna and weiners be prevented from 
turning dark and shrinking within a few days after mak- 
ing if exposed to the airf 

Ans. — The opinion of your local butchers is correct as 
far as it concerns bull meat as the best meat for bo- 
logna and Wienerwurst. The reason for this is that bull 
meat contains a great deal of gelatine in various forms 
and far more than even the meat of either steer or cow. 
If you take the bull meat and chop it up, you will find 
that it is sticky and binds together, while if you take 
meat from an aged cow and chop it up it will not 
bind together, is mushy and soft to the touch, and 
when cooked frequently crumbles and falls apart. But 
the great advantage of using bull meat in preference 
to that of the steer and cow is on account of its greater 
absorption of water. The more water you work into 
the meat while it is being chopped, the more tender 
and juicy will be the sausage. Bologna made without 
adding sufficient water while being chopped is apt to 
be dry when cooked and unfit to eat. As it is often 
impossible for the local butcher to secure bull meat, 
we invented the preparation known as Bull-Meat- 
Brand Flour, which gives to sausage the same proper- 
ties as does bull meat. Its use has become universal 
and it is no exaggeration to state that it is indis- 
pensable to the sausage maker. In answering your next 
question, we can say that the probable cause in most 
cases why sausage dries up, shrivels up, shrinks or 
turns dark within a short time after being made is 
because there wasn't sufficient addition of water dur- 
ing the process of making the sausage. It is also pos- 
sible that these effects of which you complain were 
due to causes produced by the way you salted your 
meat or what you salted it with. If you will follow 
our instructions on Bologna making given in our book, 
*' Secrets of Meat Curing and Sausage Making," you 
should have no further trouble. The book is sent free. 

236 



CZaXCZJ^C^CD. 111.3.-?^.. 



MEAT MOULDING IN A COOLER. 

Query. — If. c§ 8. Co.: Please forward to us one of your 
brine tester hydrometers. Ought fresh beef to mould in 
a cooler where the tem,perature is 36 degrees, after being 
in there ten to fourteen days? We have lost meat this way 
in a cooler with three coats of white lead throughout and 
the temperature m,aintained by ice. Not only has meat 
moulded, but it has had a pine taste. 

Ans. — As requested, we have sent you a hydrometer 
by express. You wish to know if fresh beef stored in 
a cooler ten or twelve days should begin to become 
mouldy. You say that your cooler is cooled by ice and 
that its temperature is 36 degrees. We are inclined 
to believe that your thermometer is not accurate. It 
would be very diflScult to get the temperature of a 
cooler down to 36 degrees with ice. If an iee box is 
kept closed from Saturday night until Monday morn- 
ing the temperature runs down to 36 or 37 degrees, 
but where it is in constant use, and opened from time 
tc time throughout the day it is almost impossible 
tc reduce the temperature to 36 degrees, unless the 
ccoler is a very small one and a large amount of ice 
is packed in the ice chamber above. Try another 
thermometer. It is important to have one that is right. 
Do not buy a cheap thermometer for a cold storage 
tester. If your cooler is constructed properly it should 
be perfectly dry and all the drip water drained with- 
out entering the storage chambers. A cooler, even 
when cooled with ice, should be so dry on the inside 
that a match might be struck on the sides. If the 
cooler is moist, there is no need to search further for 
the cause of your meat moulding. If the cooler is 
perfectly dry then the beef will keep about two weeks 
without moulding, then it is liable to mould slightly, 
but not enough to do any harm. It is frequently 
stored three weeks before it is consumed, and when 
kept that long it is tender and juicy — in other words, 
it is "ripe." You say that your meat tastes of pine. 
You did not state whether or not your cooler was a 
new one or not. If it is a new one and has been 
properly constructed it should not give meat a taste; 
if it has been made from boards not thoroughly dry 
it will cause meat to taste of pine and it might even 
be responsible for some mould. Then again the walls 

237 



B. h: E LL.E: F^ Sc cz a. 



may have been stuffed with green pine sawdust, and 
this will cause trouble. It may be that your cooler 
is a home-made one, not properly constructed; perhaps 
the circulation is not right. You merely state that 
the meat moulds and tastes of pine, whereas you 
should have given full details. If you will send us a 
drawing of your cooler and full details we will be 
able to give you the cause of your trouble and the 
remedy as well. 

CAUSE OP FAILURE IN CURING BACON. 

Query. — T. K. writes: "We have been having trouble 
with our bacon. We put it down in second-hand lard 
tierces which we got from the large bakers here. We 
thoroughly cleansed them with boili7ig water before using 
them, and have been careful to weigh everything and 
m,easure the water we m,ade the brine out of. We used 
brown sugar, the same as we have always used previous 
to this time. Our bacon was thoroughly cooled out before 
it was salted, and was never frozen. After being put in 
the pickle, we let it stand in the back part of the shop, 
where the temperature was often below freezing, but never 
cold eneugh to freeze the m,eat in the brine. We repacked 
it by moving from one tierce to another, always putting 
the sam,e brine on the meat. We usually let our bacon 
in the brine for six weeks, unless it is very heavy, then we 
let it in a longer tim,e. We usually keep four tierces full, 
and by m,oving from, one to another always have the last 
one ready to take out and smoke. We used just the com- 
mon barrel salt and have always had good results until 
now; in fact, this tim,e the meat is perfectly sweet, but 
the fat of it is very dark colored, while heretofore it has 
always been nice and white. We do all our own killing. 
If you can tell us what we have done wrong, we would 
like to knoto, as we are always trying to improve when- 
ever we can." 

Ans. — You have been very fortunate indeed to have 
escaped trouble if you have always cured your bacon 
as you explain. There are many things which you 
have done while curing which are likely to cause you 
serious trouble, and which should never be done in the 
future. You are lucky that some of the meat did not 
spoil completely. It is never advisable to use lard 
tierces for curing, as the the lard is run into the tierces 
while hot, and the fat naturally soaks into the wood. 
This fat in time becomes rancid, and is likely to con- 
taminate the brine and also the meat, even though you 
ecald out the tierces, you do not get the grease 

238 



lB»fc±*JI»fti^^ g 



. U. S. J=L. 



out of the pores of the wood. It is always best and 
safest to use new tierces for curing purposes; in fact, 
there is great risk in using anything else. You should 
never use brown sugar for sweet pickle, but the very 
best grade of granulated sugar. Brown sugar is always 
more likely to contain foreign substances detrimental 
to the brine, and in most cases causes the brine to turn 
ropy, sometimes even causing it to ferment. The purest 
of sugar should always be used for sweet pickle. You 
have deviated from one of the greatest essentials to 
successful curing by not observing the most important 
of all requirements and that is an even temperature 
of about 38 degrees during the entire period of curing. 
You state that your meat was sometimes in a tem- 
perature below freezing point, but never cold enough 
to freeze the meat in the brine. Such a degree of 
temperature is enough to ruin your meat, as the curing 
room should never be allowed to go below 36 degrees. 
The moment you get the temperature below 36 degrees, 
the meat ceases toj take on salt and will not cure; 
besides, it is likely to spoil in the brine. It is all 
right to cure heavy Breakfast Bacon six weeks, but 
bacon from light or small hogs will cure perfectly in 
twenty to twenty-five days. The meat, however, at a 
temperature below freezing point would not cure in six 
weeks or even in a much longer time. We, of course, 
understand that the temperature in your curing room 
was not always below the freezing point, but it should 
never be that cold. 

We are going to send you free of charge our book, 
** Secrets of Meat Curing and Sausage Making," and 
we will ask you to read carefully all we have to say on 
*' General Hints for Curing Meats/' which covers the 
entire process, including chilling, overhauling, pump- 
ing, packing, temperature, etc. You will also note that 
we advise against the use of molasses and syrup bar- 
rels, as they are liable to cause ropiness of the brine. 
Also note what we have to say in regard to the hand- 
ling of meat in curing, the chilling room, the condition 
of the meat, and the proper time to slaughter. If you 
will read carefully all we have to say in reference to 
curing in this book and will follow our methods and in- 
structions, you cannot fail to turn out the finest kind 
of mild cured sweet pickled meat, having a most de- 
licious flavor and a beautiful appearance. We ask you 
to make the trial and report results. 

239 



B. H. E LLE R. ScCZ a. 



■**■■■■■■■ 

HOG CHOLERA AND OTHER SWINE DIS- 
EASES—HOW TO RECOGNIZE AND 
WHAT TO DO. 

Query. — G. O. B. writes: "We feed and fatten nearly 
all the hogs and cattle that we Tcillj and of late we have 
teen having poor success with our hogs. They seem to 
thrive for a while, but after keeping them in feeding lots 
for a few weeks ^ they begin to sicken and die; fresh hogs 
placed in the same quarters also sicken and die. We have, 
of course, supposed the trouble to be Hog Chelera. Cg,n 
you give us any advice?" 

Ans. — We send full instructions by mail as to hand- 
ling diseased hogs. The Cholera can be detected in the 
carcass by congested blotches, purple in color, which 
show in the skin about the ears, throat, legs and belly. 
The heart, lungs, liver, spleen and intestines also show 
congestion and hemorrhages. As to the disease itself, 
which every butcher should fully understand, the fol- 
lowing are the general characteristics and symptoms: 
The first outward manifestations are fever and shiver- 
ing spells. Extreme dullness, disposition to keep the 
nest and to get under the litter. The first stages de- 
velop constipatior and scanty urine; as the disease 
progresses, there is diarrhea with fetid discharges. 
There is an occasional dry cough and congestion is 
noticeable about the belly, neck, ears and legs, which 
show purple blotches. The eyes matter, the hogs be- 
come very much emaciated and too weak to stand. If 
forced from the nest, they do not keep their feet long, 
but draw themselves together, showing extreme gaunt- 
ness and contraction of the belly. These outward symp- 
toms are generally preceded by an incubation of the 
disease which is not apparent; as the disease is caused 
by bacteria taken into the system in food or drink, or 
inhaled through the lungs, the period of development 
before the virus affects the blood, might have a varia- 
tion of days. Much will depend upon the resistance 
of the hog. In older hogs, it would be prolonged; in 
fact, some old hogs resist the attack altogether, but 
shoats and pigs succumb without much resistance. This 
variation is owing to difference in strength, vitality 
and purity of blood. The point of attack in Hog 
Cholera is the blood; the quality of the blood deter- 
mines the character and strength of the disease. 
Healthy blood destroys and throws off the germs which 
create Hog Cholera and the hog is thus held immune. 

240 



CZIHLXCZJ^C^CD, TU-S.-H. 



Unhealthy blood affords nesting places for these germs 
and thus produces severe hemorrhages in the various 
organs and lymphatic glands; also ulcerations in the 
intestines and disintegration of the lung tissues. This 
is the process of destruction in Hog Cholera, but it all 
goes on unseen; the outward symptoms sometimes do 
not develop until it is too late for remedial help; 
death will often destroy a herd before the presence of 
the disease is known. Hence, the importance of pre- 
ventive measures, especially when Hog Cholera is 
known to be in other herds in the locality. When it is 
remembered that infection can be carried in the air, in 
the streams and drinking places and in a hundred other 
ways, the wisdom of precautionary measures is ap- 
parent to all. By regenerating and toning the system 
of the hog it can be made immune to attack. Blood 
that is strongly vitalized will expel the virus of the 
disease and render it impossible for the germs of Hog 
Cholera to propagate. Owing to similarity of symp- 
toms, but more frequently to the lack of information 
as to the character of Hog Cholera, the names of Hog 
Cholera and Swine Plague have been applied to many 
diseases. Among them are the following: 

Gangrene, often called Hog Cholera, but a specific 
disease which owes its origin to specific causes. Gan- 
grene is the result of smut grain and is most prevalent 
during seasons of extreme moisture and heat, when the 
fungus growth of corn is most noticeable. It is also 
evident in distillery fed hogs and results from blood 
poison, the sequel of a diet that destroys the assimila- 
tive power of hogs by the overheating results of food. 
Gangrene manifests itself in a sudden attack of the 
extremities, which break out in a sloughing of flesh 
about the ears, feet, tail, throat and jowl. These 
rot off without apparent cause and when the malady 
attacks vital parts, the animal dies; thus entire herds 
are decimated. Gangrene is only another name for 
virulent blood poison; it is specific in character but 
cannot be classed with the specific germ causing Hog 
Cholera. It is not contagious; it is epidemic or en- 
demic only to the extent that grain and food are 
tainted with ergotized fungi and fermentative poisons, 
or when the malarial conditions of localities produce 
these abnormal results of food. 

Malignant Sore Throat, which manifests itself in 
vomiting, difiicult breathing, suffocating, a protruded, 

241 



b.h:e:ll-e:p^ Sc ca. 



^£ 



blotched tongue, high fever and sudden death in 
strangulation or coughing, is also erroneously classed as 
Hog Cholera when it appears in a herd in epidemic 
form. This disease is more properly named Diphtheria, 
which owes its origin to a specific poison. Pneumonia 
and Diphtheria are both popularly classed as Hog 
Cholera, but improperly so. Though just as fatal as 
malignant swine plague, and of an infectious character, 
they should bt properly designated and diagnosed. Un- 
like Hog Cholera, Pneumonia is not a disease of peri- 
odicity; the hog is always subject to it and is pecu- 
liarly susceptible to its fatal effects. 

Malignant Catarrh is also given the name of Hog 
Cholera, but is distinct in form and sequence and is 
symptomatically, unlike Hog Cholera, caused by spe- 
cific bacteria. Malignant Catarrh is a severe attack 
upon the mucous membranes, spreading from the nasal 
passages to the larynx, windpipe and bronchial tubes 
and thence to the abdominal organs, including the 
liver, spleen, kidneys and intestines. The disease is 
always accompanied with a hoarse, hacking cough and 
high fever. Breathing is labored, the flanks are pant- 
ing and there is a marked breaking down of the hind 
quarters. The disease often lies dormant for some 
time and then develops rapidly, with fatal results, and 
in this particular resembles Cholera. 

Anthrax, one of the most infectious of all animal 
diseases, is also termed Hog Cholera. This malady is 
not frequent among hogs but has developed in certain 
localities among ''Cattle followers." Whenever An- 
thrax, Bloody Murrain, or Black Tongue makes its ap- 
pearance among cattle, it is generally communicated to 
hogs, and shows in swellings or carbuncles about the 
loins, back, neck and legs, with other symptoms special 
to that disease. 

Swine Fever is a form of Hog Cholera localizing its 
attack more to the lungs, but finally involving both 
lungs and intestines. The general symptoms are so 
similar to Hog Cholera as to render the two forms of 
tliQ ^sease hardly distinguishable. It was at one time 
supposed that both Hog Cholera and Swine Fever or 
Plague, owed their origin to the same disease germ, 
but more recent investigation differentiates upon this 
point. It has been discovered that while their char- 
acteristics are similar, they are not identical, nor are 
the germs similar in structure or habits, the Swine 
Fever germ being more passive and less aggressive than 

242 



C K[ I C -fS. Cj a. LJ. S.J=L. 



the Hog Cholera germ, but finally just as destructive. 
Swine Fever germs are atmospheric in origin and pass 
into the system through the lungs, where they first find 
culture, and thence are carried to the serous mem- 
branes and the circulatory system. While not as viru- 
lent, the germ of Swine Fever is even more invidious 
than the germ of Hog Cholera. It will lie in abeyance 
in tfie system of the hog for days, weeks or months and 
await the favorable conditions which enable it to mul- 
tiply and destroy. During this period of dormancy 
the hog is apparently well, he is in usual appetite, 
maintains his activity and growth, but as soon as the 
limit of his vitality is reached and the system ceases to 
overbalance its natural losses, there is deterioration in 
blood and the virus of the Swine Fever germ is de- 
posited all through the system. There is an instan- 
taneous break-down and the violence of the attack of 
Swine Fever which follows is only measured by the 
individual strength of each hog. 

SMOKING MEAT IMPROPERLY. 

Query. — F. & B. write: "We would like to know how to 
prevent our meat from turning black when smoking. We 
have the fire underground about three feet from smoke 
house, then send it underground to the meat. We have 
smoked but three days and all of the m,eat is black. Have 
you anything to wash it off? 

Ans. — We are inclined to believe from what little de- 
scription you have given us that the trouble is due to 
the contrivance that you use; it does not permit proper 
combustion of the smoking material, and the result is 
that carbon is formed, which gets on the meat and 
colors it black. If you will use hard maple or hickory 
wood or even oak, and give the fire sufficient draft, 
you should not have the trouble you experience. It is 
a good way to build a good, bright fire with maple or 
hickory wood and then partly cover or bank up the 
wood with hickory or hard maple sawdust. This will 
cause the fire to smoulder. We have no special prep- 
aration for removing the black color. We would advise 
you to take warm water and wash the meat with a 
scrubbing brush. You can have the water quite hot, so 
that the black can be easily removed, then hang the 
meat up to dry and if necessary, smoke it lightly for 
a short time. 

243 



B.Pd:E ]l.il.e:f^ Sc cza. 



HOW TO TREAT PORK WHICH IS TOO 

SALTY. 

Query. — F. B. writes: "We have about twenty barrels 
vf pork that have become very salty in the brine. What 
would you do and how can we get the brine out?" 

Ans. — Salt pork is usually put down in very strong 
brine, therefore it is perfectly proper that pickled 
pork should be very salty. If it is desired to store the 
pork for a long time, it should be left in the strong 
brine and in order to freshen it so that it will not 
be so salty, the pork should be washed in fresh water. 
It is best to handle one barrel at a time as it is to be 
sold or used in the market. The water in which the 
pork is soaked should be as cold as possible; in fact, 
it would do no harm to put a little ice in it. By allow- 
ing the pickled pork to soak in the fresh water, a great 
deal of the salt will be drawn from the meat. The 
meat should be soaked twenty-four hours altogether, 
and during the daytime the water should be changed 
every six hours. After the meat has been soaked, it 
can be placed in a mild brine, which should not be 
over 40 degrees strength, but if the meat can be dis- 
posed of in a few days, it is not necessary to keep it 
in the brine at all. It will be sufficient to place it on 
a shelf in the ice box; at the end of three or four days, 
it might be necessary to wash it off with fresh water. 

IMITATION BULL-MEAT-BRAND FLOUR. 

Query. — J. A. 8. writes: We recently ordered from a 
jobber 50 lbs. of Freeze-Em, Pickle and 100 lbs. of Bull-Meat 
Flour. The Freeze-Em Pickle was not shipped but we 
received a barrel of what is claimed to be Bull-Meat Flour. 
We notice that the Bull-Meat Flour is not put up in the 
regular way. It is in a plain keg without any of your 
labels upon it. We are suspicious about its genuineness. 
Do you ever ship Bull-Meat Flour in this way? As yet 
we have not opened the package to test it. 

Ans. — You can rest assured that you have not re- 
ceived our goods and you should return them at once. 
We never pack goods of ours of any description except 
in our well known packages with labels on the outside 
and circulars inside. We never sell Bull-Meat-Brand 
Flour in any other manner than in red drums, which 
are familiar to you and the trade generally. These 
drums vary only in size, otherwise they are identical 
in every particular. They have our large label on the 

244 



CHICJ^^Cja. LJ. S.-?^. 



head and our long label on the side, just as you see 
them illustrated in the cuts which you will find in our 
circulars and advertisements. You have received some 
substituted article which the shipper has sought to im- 
pose upon you with the hope that you would not ques- 
tion its genuineness. We leave to your own ideas of 
fairness as to just how such a firm should be regarded. 
Our goods are the first and genuine of their kind and 
have won great prestige among butchers all over the 
United States. Unscrupulous parties in trade seek to 
reap some advantage from our great reputation by 
substituting worthless preparations upon which they 
make a big profit. You should always be careful in 
ordering your goods to specify the article wanted and 
insist that the name of B. Heller & Co. shall be upon 
the package and that you will accept no other. Upon 
receiving the goods, you should always inspect the 
labels and see that they are ours. Do not be misled by 
similar names or packages resembling ours. 

COMPLYING WITH FOOD LAWS IN CUR- 
ING MEATS. 

Query. — F. K. writes: "We should like to have you 
inform us what we can use in our state for curing meat 
and at the same time keep within the restrictions of the 
law. They have prosecuted butchers all over the state of 
Pennsylvania for using preservatives of som,e kinds, and 
it leaves everyone in the m,eat business at a loss to know 
what to do. We can't keep meat or cure it without using 
preservatives of some kind. What would you advise us 
to do?" 

Ans. — We manufacture a preparation known as 
Freeze-Em-Pickle, which can be used for curing pur- 
poses and fully keep within the requirements of all 
food laws, both state and National, as well as laws 
of foreign countries. This article can be used in 
all kinds of sausage, fresh or dried. We guarantee 
that the use -of this article will not in any manner con- 
flict with the pure food laws of your state, and you are 
perfectly safe in using it. Its uses are so various 
that it would be impossible for us to give full direc- 
tions for using it within the limits of these columns, 
but we take pleasure in sending you a booklet which 
will give you all necessary instructions and much 
other valuable information. 

245 / 



B. I-I E LLE Fl Sc C a. 



KEEPING CURED MEATS IN CELLARS 
DURING SUMMER. 

Query. — We have not enough cooler room to cure meat 
during the sum,mer time, and we want to know if there is 
any way we can keep cured meat in our cellar during 
June weather without it becoming too salty. 

Ans. — Even if you cure the meat in the winter and 
keep the cooler at a proper temperature and then leave 
the meat in the brine during the summer, the brine 
will turn sour, or become ropy, or thick, and will 
spoil the meat. To store meat in brine, it is abso- 
lutely necessary to keep it at a very low temperature. 
In fact, it is necessary to have an ice machine to 
keep the temperature in the cooler or storage room 
as low as 30 degrees. You could get it as low aa 
28 degrees. The meat would not freeze, but by hav- 
ing the temperature so low, the meat would not take 
on any more salt. You seem to be of the opinion that 
if the pickle on the meat were reduced you could 
keep the meat in the brine and keep it in a warm tem- 
perature. That would be impossible. Of course, hav- 
ing the brine weaker, it would not cause the meat 
to become so salty, but nevertheless, the brine would 
spoil, and it would then spoil the meat. To store 
meat in brine it is absolutely necessary to have the 
proper facilities and that means an ice machine. Our 
advice is that you cure enough meat during the winter 
according to the Freeze-Em-Pickle process to carry 
you until the middle or end of May, and then about 
the first of May begin curing some more meat in 
your regular cooler where the temperature is low 
enough so that the meat will cure properly. 

STRONG LARD FROM BOARS. 

Query. -^-J. A. 8. writes: "I have rendered 100 lbs. of 
lard made as follows: 75 lbs. from fat barrows, 25 lbs. 
from, fat boars. I find that the lard is strong. Can you 
give me the cause of it?" 

Ans. — The odor from boar fat is so strong that such 
fat should not be used in first grade lard. Boar fat 
will only make a second grade of lard. We advise that 
you always keep it separate and sell it at a discount 
as a second grade of lard to bakers. The strong boar 
odor cannot be removed from the lard and the only 
thing that can be done is to whiten and purify it. In 
future render your barrow fat and boar fat separately. 

246 



U.S.J^. 



TO MAKE HEAD CHEESE AND NEW ENG- 
LAND HAM SOLID. 

Query. — M. B. asks: "What is the best thing for mak- 
ing head cheese and New England ham solid and. sticky 
without putting hog rinds in it?" 

Ans. — To make Head Cheese, sticky and solid without 
putting hog rinds in it, use Bull-Meat -Brand Flour, put- 
ting from ten to twelve pounds of Bull-Meat-Brand 
Flour into 100 pounds of meat. This will make a firm, 
solid Head Cheese, filling all the holes with a jelly. 
Bull-Meat-Brand Flour is the greatest and best known 
binder for Head Cheese and other sausages that 
butchers can use. 

If you desire your New England ham to be more 
sticky, you must take your pork trimmings and cut 
them about the size of an egg and mix with every 100 
pounds of meat 1 pound of our Freeze-Em-Pickle, but 
do not put any salt with them whatsoever. Let the 
meat stand in the cooler for a week and you will find 
that the water in the meat will have been thickened 
like glue and be sticky. Then Itake the meat out of the 
cooler; add 1% pounds of salt to 100 pounds of meat, 
and season with Zanzibar Brand Seasoning. Take a 
small quantity of this meat and grind it very fine and 
then mix the fine with the coarse pieces and stuff it. 
Cook it very carefully with slow heat, then put it in 
the cooler in a press or put boards on it and press it 
down with stones. Your New England Pressed Ham 
is then finished. Of course, in the cooking water you 
can use some Zanzibar Carbon, so as to color the cas- 
ings. 

HOW TO PREVENT MOULD ON SAUSAGE, 
HAMS AND BACON. 

Query. — L. B. writes: "Will you please let me know if 
there is anything to prevent the moulding of summer sau- 
sage, hams and bacon?" 

Ans. — It is first necessary that you hang the sausage 
and meat in a dry, cool room. If you keep it in a room 
where the air is moist, it will mould rapidly. If lard 
is rubbed on the sausage and also the meat, it will aid 
materially in preventing moulding. When so used, it 
should be applied with a cloth and rubbed on both the 
meat and the skin side. If your meat has already be- 
gun to mould, it should first be washed with warm 
water and then permitted to dry for a few hours. 
When dry apply a little of the lard with a cloth. 

247 



B. HE E l-l-e: i^ Sc cz a. 



SHARPENING KNIVES AND PLATES OP 
MEAT GRINDERS. 

Query. — F. W. F. Co. asks how to sharpen knives and 
•plates of meat grinders. 

Ans, — If the plates are grooved and rough, it will 
be necessary to have them turned off in a lathe. Then 
the knives should be sharpened on the cutting-edge just 
like a scissors. We do not mean the flat side which runs 
against the plate. But if the knife is also rough on 
the flat side, then the flat side should be smoothed off 
a little on a grindstone, and after the plate is turned 
down the knife should be ground with emery and oil 
right on the plate to make a tight fit. If you have no 
lathe, it will have to be done in a machine shop, and 
in that event we would advise you to get into touch 
with some of the large concerns which supply butchers' 
cutlery, etc. We would be pleased to give you the 
names of some very good firms if you desire. 

HOW TO CURE MEAT FROM FARM-KILLED 

HOGS. 

Query. — C. A. J. writes: I have more or less trouble 
in curing hams from farm,er killed hogs. The trouble I 
have is in the m,arrow. Would you please tell we the 
best way for farmers to kill and chill hogs and how is 
best to cure such meat? 

Ans. — We take pleasure in sending you by mail 
under separate cover, our book, ''Secrets of Meat 
•Curing and Sausage Making. ' ' This book will give you 
all needed information with reference to meat curing 
and sausage making. You should study this carefully 
because it gives you the needed information for hand- 
ling, the meat before it is put in brine and during 
the time it is in the brine. It tells you how to pump 
the meats; how to make the brine for pumping; when 
io overhaul the meat; the temperature to cure in, etc. 
If you will follow all information given in these ar- 
ticles you will overcome the trouble you have had. 
You should also use Freeze-Em-Pickle for curing be- 
cause by its use you will be able to turn out the 
finest mild-cured sweet pickled meats having a most 
delicious flavor, of good appearance. Moreover you 
would have a uniform cure and no loss from sour 
meats. You say that you have had trouble from hams 
souring at the marrow. Bead carefully our article 
relating to the pumping of meats. By pumping you 
will overcome the souring at the marrow. 

248 



CHic-fs-cs-a. u.s.j^. 



CAUSE OF FAILUEE IN CURING MEATS. 

Query. — H. B. writes: I have teen trying to cure corned 
teef, hut it has a very funny taste. If you can tell me 
what is the trouble and how to avoid it I will be greatly 
obliged. I boil the water for making it into brine and 
use refrigerated meats. I thoroughly cleaned the barrel 
with scalding hot water. I did not cure the meat in a 
cooler, but in a room, where the tem,perature runs from 
sixty to sixty-five degrees. The brine was seventy degrees 
strength, according to the pickle-tester. J did not use either 
sugar or molasses in the brine. The curing is a failure.. 
Will you please give me all the information you cant 

Ans. — ^Your questions are their own answers. It is 
impossible to cure Corned Beef or any other kind of 
meat in a room where the temperature is as high as 
60 degrees. It should not be higher than 45 degrees, 
and 40 degrees will be much better. 

We refer you to our directions for curing Corned 
Beef in our book, ' ' Secrets of Meat Curing and Sausage 
Making. ' ' 

The directions contained therein should always b© 
followed to the letter, if good results are desired, and 
when they are followed you will turn out the very finest 
Corned Beef; it will be in perfect condition and have 
the sweet taste so much desired. The brine for 100 
pounds of meat should be made as follows: 8 pounds 
of common salt, 1 pound of Freeze-Em-Pickle, 2 pounds 
of granulated sugar and 5 gallons of cold water. The 
meat should be cured in this brine ten to fifteen days^ 
according to the weight and thickness of the pieces. 
Use only fresh meats that have been thoroughly chilled. 

LARDING NEEDLES— HOW USED. 

Query. — F. P. C. writes: What are larding needles used 
fort I would like to receive a copy of your book. 

Ans. — A larding needle is used for drawing fine or 
thin strips of bacon through beef tenderloins and other 
kinds of meat. Frequently small strips of dry salt 
pork are drawn through beef tenderloins, also through 
meat to be roasted. This makes the meat nice and 
juicy and also imparts to it a fine flavor. The strips 
which are to be drawn through the meat are cut very 
thin and usually square. They are about Ys to 3-32 
of an inch in thickness. 

249 



B.i-iE lil.e::r. Sc ca. 



WHY COOLER "SWEATS/* 

Query. — F. B. writes: "I would like a little information 
in regard to my cooler. In sultry weather it sweats terri- 
bly, alm,ost changing its natural finish to white and the 
sweat rolls down from it. If you can give me any informa- 
tion as to how I can stop it, I will be very thankful to 
you. The inside of the cooler is perfectly dry; in fact, 
I could strike a m,atch in it anywhere. Kindly let me 
know if there is any way of preventing this trouble." 

Ans, — The trouble with your cooler is no doubt due 
to the moisture of the atmosphere and to some imper- 
fection in insulation. The defect can be remedied by 
the manufacturers. You say the cooler is perfectly dry 
inside, therefore, its construction must be very good, 
but the outside insulation is not just right, so the out- 
side becomes too cool and the moist air coming in con- 
tact with the cold surface readily condenses. If the 
cooler can be insulated in such a way that the outside 
will not become so cold, we have no doubt your trouble 
can be overcome. 

LEGALITY OF WHITE BERLINER BRAND 
KONSERVIRUNGS-SALZE. 

Query. — O. B. writes: "We notice in the Scientific Meat 
Industry that you claim White Berliner Konservirungs- 
Salze can be used as a preservative for meats and keep 
within the requirem,ents of the food laws of Pennsylvania. 
We wish to inquire whether one is perfectly safe in using 
this preparation as a preservative in Pennsylvania. Of 
course it is well understood that butchers must use a 
preservative of some kind, but they are interpreting the 
law in this state very strictly. Please let us hear from, 
you fully in regard to this." 

Ans. — White Berliner Konservirungs-Salze, when 
used in the proportion of four to eight ounces to each 
100 lbs. of meat, complies with the pure food laws of 
Pennsylvania. No one need hesitate to use it for all 
the purposes for which we have recommended it in 
these columns, as there would be no grounds for action 
against anyone for its use. It is perfectly harmless and 
is everywhere recognized as such. No objection has been 
made against its use. We advise all butchers in Penn- 
sylvania to make use of this preparation, as it will 
fully meet their requirements and absolve them from 
prosecution for the use of a meat perservative. 

250 



tz: ti I cHlO a, TLT. s. .?i. 



COLD-STORINE IS NOW LEGAL. 

Query. — L. B. S.: We notice tliat you have put 
Cold-Storine on the market again. Is this product 
now legal to use? 

Ans. — In reply to your favor of the 10th inst. we 
are pleased to inform you that Cold-Storine is now 
made under a new improved formula and contains no 
ingredients that have been ruled out under the Na- 
tional Pure Pood Law or the Federal Meat Inspection 
Law. It is therefore now legal to use everywhere. 

As you undoubtedly know, Cold-Storine is used to 
keep sausage, tripe, tongue, poultry, etc., in a good 
condition, and it does this work most satisfactorily. 
Simply by storing the sausage, tripe and other meats 
in a solution of Cold-Storine, each night, they can be 
displayed on the counters during the entire day, and 
yet keep in a good condition for a week or longer. 
This preparation can save you considerable money by 
preventing losses from spoiled goods. 

You undoubtedly have your greatest difficulty in 
keeping link pork sausage in a good salable condition 
after it has been exposed on the counter for several 
days. This difficulty is entirely overcome by storing 
them in a solution of Cold-Storine over night. It will 
prevent them from becoming slimy and enable them 
to retain their full weight and fresh appearance until 
sold. 

You are of course anxious to cut down your per- 
centage of losses from spoiled goods, as nothing else 
eats so large a hole into your profits as this. So we 
expect you will be glad to hear that you can again 
use Cold-Storine. Like all progressive meat dealers, 
you undoubtedly look upon the use of Cold-Storine, 
not as an item of expense, but as a big money-making 
proposition. We enclose herewith our folder entitled, 
'^Put a Dollar Into Cold-Storine and Take Out Ten," 
which will give you further information on this pro- 
duct. 

255 



B. PI E LLE R. Sc CZ a. 



3^: 
SOUR HAMS— HOW TO PREVENT. 

Query. — F. B. writes: "Have you any chemical com- 
pounds that will help us to take care, of som,e sour ham,sf 
We have som,e hams that are just a little sour and thought 
perhaps you would help us in the m,atter." 

Ans. — We do not prepare anything which would help 
you in the least. The trouble arises from imperfect 
curijjg and the only time that we could have been of 
help to you would have been when you commenced to 
put the hams in the pickle; we could have then given 
you full instructions for pickling the hams in such a 
way that they could not have soured. In nearly all 
cases the souring is around the bone. In your case 
it is best to cut out the bone and trim away the sour 
meat. After being thus carefully trimmed, they can 
be rolled, tied and sold for boned hams. You can 
always avoid the danger of sour hams by exercising 
extreme care in properly chilling the meat before cur- 
ing. Most all souring arises from the fact that the 
meat is not chilled through to the bone. If all the 
animal heat is thoroughly removed before curing, the 
hams will come out of the pickle cured all the way 
through. 

If you will follow closely the directions contained 
in our book, ''Secrets of Meat Curing and Sausage 
Making, ' ' you will never have trouble with your hams. 
We take great pleasure in sending you a copy of this 
book free of charge. 

FREEZE-EM-PICKLE LEGAL EVERY- 
WHERE. 

Query.— S. G. Co.: Tou will please send us a SOO-lb. barrel of 
Freeze-Em Pickle, if you can [guarantee it to comply with the 
Pure Food Laws. 

Ans. — Shipment of 500 lbs. Freeze-Em-Pickle, which 
you ordered by mail, went forward today. We beg 
to inform you that this product complies with re- 
quirements of all Pure Food Laws and is perfectly 
legal to use everywhere. We know that you will be 
highly pleased with Freeze-Em-Pickle. The Freeze- 
Em-Pickle process of curing meat gives it a uniform 
bright red color and a sweet sugar cured flavor and 
enables it to retain all of its albumen. It also pre- 
vents the meat from drying up and hardening when 
fried or cooked, or from crumbling when sliced up 
after being cooked. It may be used in the brine, or 
it can be sprinkled dry over the meat before it is 
packed for storage. See our directions for using it, 

256 



CHICjaLGa. U. S.-?S.. 



COLORING SAUSAGE MEAT A?^,TIFI- 
CIALLY IS ILLEGAL. 

Query. — J. R. B.: Will you send me a guarantee that 
your Rosaline for coloring sausage, etc., will stand the 
Pure Food Law? Also state particulars of Potato Flour, 
and whether it is guaranteed or not to be pure. I want 
to use the goods, and the house I deal with won't guar- 
antee them to me. 

Ans. — In reply to your inquiry we beg to say that 
Rosaline for coloring bologna or other sausage would 
not be legal under your state law. However, you can 
produce even a better sausage, both in appearance and 
taste, by using Freeze-Em-Pickle according to the di- 
rections given in the enclosed circular, '*A New Way 
to Make Bologna and Frankfort Sausage." Freeze- 
Em-Pickle is legal in your state as well as all other 
states, as it does not contain any ingredient that has 
loeen ruled against under any of the food laws. We 
would urge you to adopt this method of making your 
sa?Usage, not only because it complies with your law^ 
but because you will make better sausage and will 
save yourself from loss of the meat juices which would 
be lost if you made your sausage in the old way. As 
regards potato flour, we do not handle this product and 
are not interested in it. Bull-Meat-Brand Flour, our 
cereal sausage binder, is far superior to potato flour 
for this purpose, and it is legal in your state if used in 
the proportion of not to exceed 5 per cent, which will 
bind your sausage very nicely, and be greatly to your 
advantage. Bull-Meat-Brand Flour does not ferment. 
It is a pure and wholesome article of food in itself, it 
absorbs the juices and fats of the meat and retains 
them in the sausage when it is cooked, thus making a 
more palatable and more easily digested sausage than 
where no binder is used. Whenever a sausage in which 
a binder has been used is shipped out of the state, 
it is necessary to label the containor to show that a 
binder was used, in order to comply with the National 
Meat Inspection law, which controls the interstate 
shipment of all meat food products. Freeze-Em-Pickle 
and Bull-Meat Flour are guaranteed by us under the 
National Pure Food Law and every package of these 
preparations which leave our factory carry a label to 
this effect, with our serial number. Unless these 
preparations complied with the National Pure Food Law, 

257 




h.i~[e: l_-L--e:f^ Sc [=;□. 



we could not afford to put this guarantee on the pack- 
age. You will find Freeze-Em-Pickle a very valuable 
aid to you for other purposes than for making your 
Bologna, Frankfort and other sausage. By its use you 
can make very fine hams, breakfast bacon, shoulders, 
corned beef, etc. If there are any other questions you 
would like to ask, we shall be pleased to have you 
write us, and we hope you will order a ease of Freeze- 
Em-Pickle and a barrel of Bull-Meat-Brand Flour, as 
their use will quickly convince you that you cannot 
afford to do business without them. 

WHITENING AND PURIFYING TALLOW. 

Query. — Messrs. S. B. write: "We render our tallow 
<ind other slaughter house offal all together in the regular 
tanks, and we would like to inquire whether you have any- 
thing that will whiten it after it is rendered." 

Ans. — You can treat the tallow and whiten and 
purify it after you have rendered it in the regular 
manner in your tank if you are willing to go to the 
additional labor of treating it in your open jacket 
kettle. The proper way to do is to fill your open 
jacket kettle or caldron, whichever you may use, 
about one-third full of hot water; dissolve in this a 
one-pound package of our Lard and Tallow Purifier, 
then on top of this put the tallow after you have ren- 
dered it. It will make no difference whether the tallow 
is hot or whether it is cold. Get the water boiling hot; 
stir the water and the tallow frequently, about two 
minutes each time. This stirring should be at inter- 
vals of about five minutes for from fifteen to twenty 
m.inutes; then turn off the heat and permit the tal- 
low to settle; next skim off the tallow from the top. 
More tallow can be treated in the same solution in 
the same manner; in fact, you can use the same solu- 
tion in the jacket kettle two or three times. It 
should then be renewed with a fresh solution because 
the water will become impure, as the impurities of the 
tallow remain in the water and contaminate it; while 
in this condition the Tallow and Lard Purifier will 
exhaust its strength. Of course, more Lard and Tal- 
low Purifier could be added to the same solution, but 
it is advisable to change the water occasionally as it 
will aid materially in purifying the tallow. 

258 



caxczj^c^n, o. s.-H.. 



FREEZE-EM PICKLE USED FOR BOLOGNA. 

Query. — R. B. K.: Will you kindly send us directions 
for using Freeze-Em Pickle for bologna? How do you 
use it where you have all fresh meat for making bolognaf 
We have been using Rosaline for inside color; will it 
pass our pure food law? Can Freeze-Em be used with 
Red and White Konservirungs-Salze? An early reply will 
greatly oblige^ 

Ans. — ^We are in receipt of your letter asking for 
directions for using Freeze-Em-Pickle for bologna, and 
we take pleasure in enclosing the directions herewith. 
You say you have been using Eosaline for inside color. 
It will not pass your pure food law. The use of an in- 
side color like Eosaline has been ruled out. That is 
why we got up a method of using Freeze-£m-Pickle, so 
that you can produce a fine red color on the inside of 
Bologna and Frankfort sausage without using an arti- 
ficial color like Eosaline. We ask you to try these 
special directions and you will be surprised at the very 
fine Bologna and Frankfort sausage that can be turned 
out by following our methods and using Freeze-Em- 
Fickle. You ask whether Freeze-Em can be used 
with White and Eed Konservirungs Salze. Freeze- 
Em is not legal to use in your state as a meat pre- 
servative. We advise you to not use it for that pur- 
pose. We sell it now only for disinfecting purposes, 
and we enclose a circular herewith showing how to use 
it for that purpose. Eed and White Konservirungs- 
Salze, as made by us now, comply with all the regu- 
lations made under all the food laws in this country, 
and contain no ingredients that have been ruled against 
by any of the State Food Laws or the National Pure 
Food Law. If you require any further information in 
regard to the use of our goods, do not hesitate to write 
us. We are very glad to hear from you at any time, 
and we want to assist you in producing the best kinds 
of meat and sausage that comply with the pure food 
laws. We are in a position to be of much benefit to 
you in that respect. We will be pleased to hear from 
you at any time, 

259 



B.HIEL-LEIR. Sc CD. 



HOW TO GIVE A BRIGHT, RED COLOR TO 

BOLOGNA AND FRANKFORT SAUSAGE 

WITHOUT ARTIFICIAL COLORING. 

Query. — I am trying to make Bologna and Frankfort 
sausage, and make it all right except the color of the ineat. 
I cannot get a nice pink color. . I have tried Freeze-Em 
Pickle; it is all right j but it is too slow a process. I want 
to make my sausage out of fresh meat and smoke it in a 
STYioke-house, hut cannot get a nice pink color on the m,eat. 
It has a gray color and does not look right. I have a 
color on hand, but it don't give satisfaction. It makes 
the meat too red and does not look good. 

Now, if you have anything that will overcome my 
trouble and will give my sausage a nice pink color, not 
red, and will comply with the National Pure Food Law, 
send it right along. I will rem,it on arrival. I would send 
the money now, but do not know the value of it. I m,ake 
about twenty-five pounds of sausage at a batch. 

Ans. — Your letter of recent date received. You say 
you are trying to make bologna and that you make 
it all rightj but that the color of the meat is not a 
nice pink color. You say you tried the Freeze-Em- 
Pickle and that it worked aii right, but that it is too 
slow a process. You further say you want to make your 
bologna out of fresh meat, but that you do not get 
a nice pink color when it is made that way. You 
say the meat is gray. 

In all of that you are correct, and you will always 
have a gray sausage unless you make it with Freeze- 
£m-PickIe according to the directions in our cir- 
cular. If you make bologna sausage out of fresh meat, 
it, of course, will be gray. If you roast a piece of 
beef, it will be gray. If you cook a piece of beef, it 
will be gray. It is the same with bologna. When bo- 
logna is made with fresh meat, it will be gray, just 
as though you take a piece of fresh meat and boil 
it. It is impossible to make bologna with a pink 
color and make it out of fresh meat. For that reason, 
we recommend you to use Freeze-Em-Pickle and pre- 
pare your bologna meat with Freeze-Em-Pickle before- 
hand. You can do that in about two or three days. 
It is better, however, to let the meat cure for a week. 

All you have to do is to trim out the beef and 
pork trimmings with which you intend to make the 
bologna, cut the pieces up about the size of an English 
walnut and sprinkle on Freeze-Em-Plckle in the pro- 
portion of one pound Freeze-Em-Pickle to every 100 
pounds of meat. Mix the meat thoroughly and then 

260 



CMIC-?5.Da. U. S.-H.. 



pack it tightly in a tierce or a box, in fact a shal- 
low box where the meat is not very thick is better, 
but pack it in tightly, and then put it in the cooler 
and let it remain there for at least four or five days, 
or a week, if possible. Then when you make bologna, 
the bologna will be better in flavor, will be juicier, 
will have a fine red appearance, and will be perfect 
in all respects. This we positively guarantee. 

If you want to make bologna and frankfort sau- 
sage properly and have it right in all respects, you 
must take the necessary time and prepare the meat 
accordingly. 

Formerly when artificial colors could be used in bo- 
logna and frankfort sausage, then it was all right to 
make it out of fresh meat and use an artificial inside 
color, but now,^ however, the food laws are such that 
you cannot use an inside color and therefore it is neces- 
sary to make it according to the Freeze-Em-Pickle 
process and with our Freeze-Em-Pickle. Then you 
will have a nice pink color on the inside of your 
bologna and frankfort sausage. You say you have a 
color on hand but it does not give satisfaction. It 
is a good thing that it does not give satisfaction, be- 
cause if you were to use it, you could be arrested and 
fined and it would cause you a great deal of trouble; 
in fact, your reputation might be ruined if your 
name got in the papers stating that you used coloring 
on the inside of your bologna and frankfort sausage, 
because the food laws prohibit that. 

By using the Freeze-Em-Pickle process you will make 
Bausage that will in every way comply with your 
state food law and will at the same time, Iiave a fine 
inside color, and excellent flavor and splendid keeping 
qualities. This will overcome all the troubles you men- 
tion, and all that is necessary is for you to prepare 
your meats a few days before hand. In fact, you can 
prepare a quantity of the meat before hand and keep 
it and use it along as you need it, making up 25 pounds 
at a time whenever you wish to do so, and leave the 
balance until a later occasion. Meat will keep this 
way in a good cooler indefinitely. This is the only 
way we can recommend your making sausage that 
will comply with your law and at the same time have 
the color you desire. Of course, it is a little more 
trouble, but it is trouble that will well repay you, be- 
cause your sausage will really be of better quality and 
it will make a much better appearance. 

261 



B. p^ :H; lle: F^. sc ci; a. 



FREEZE. EM CAN BE USED IN U. S. 

GOVERNMENT INSPECTED 

PACKING HOUSES 

Query,— S. B. Co.: Will you please advise us whether we can 
use pour Freeze-Em in our Packing House, which, as you Tcnow, 
has Qovemment Inspection? We understand that it can he used. 

Ans. — We are pleased to advise you that your in- 
formation is correct. Freeze-Em can now be used as 
a preservative in all U. S. Government Inspected Pack- 
ing Houses, providing the meat is labeled accordingly 
and providing there is no conflicting State law, in 
the States in which you intend sending the sausage. 
A recent decision of the United States Government has 
made the active principle of Freeze-Em legal for pre- 
serving meats in all places that come under the U. S. 
Government jurisdiction. The meat, however, should 
be properly labeled with a label that has been sub- 
mitted to, and approved by, the Bureau of Animal 
Industry, Agricultural Department, Washington, D. C. 
Full particulars regarding this matter are given on 
every bottle of Freeze-Em. 

It has always been our contention, and also the 
opinion of many other food authorities, that the very 
small percentage of Freeze-Em used in the meat is 
absolutely harmless, and this commendable action of 
the United States authorities will be a help to the 
meat industry. Most likely all the States that now 
prohibit these antiseptic preservatives will follow the 
action of the federal authorities. As you probably 
know, your State has always permitted the use of 
Freeze-Em. 

262 



cz h: I c j^ G a. u. s.-?l. 



IS FREEZE-EM PICKLE LEGAL 
TO USE? 

Query. — W. K. I am a butcher and sausage maker, and also 
cure a great many liams and hacon. I have used a good bit of 
your Freeze-Em Pickle and am well pleased with it, arid I wish, 
to ask if it can be itsed with safety under the new pure food laws. 
That is, the new state food law. The man I have been gettii^ff 
Freeze-Em Pickle from says "Tes'' and the State's Attorney says 
•'JVo," so I write you and would like to have you explain the 
sitvxition and oblige. 

Ans. — ^Replying to your recent favor it affords us. 
pleasure to advise you that Freeze-Em-Pickle does com- 
ply with the requirements of your new state food, 
law, and that you need have no fears in continuing it» 
use. In fact, Freeze-Em-Pickl© complies with the re* 
quirements of all the state food laws, as well as with, 
the regulations under the National Pure Food Law, and. 
it is being used all over the U. S. It is evident that 
the State's Attorney confuses Freeze-Em-Pickle with, 
the preservatives which are prohibited under your new 
state law. All antiseptic, preservatives, for the pur- 
pose of keeping fresh meat fresh and meat food prod- 
ucts in a fresh condition, are positively prohibited un- 
der your new state food law. Freeze-Em-Pickle does- 
not come in this class. The ingredients of whick 
Freeze-Em-Pickle is composed have not been ruled 
against by any of the pure food laws. We are pleased 
to hear your praise of Freeze-Em-Pickle, although this^ 
is the universal report we get when it is properly used* 
We enclose a circular concerning its use, which you 
may not have seen, and this will give you further 
information concerning the manufacture of Bologna^ 
and Frankfort Sausage, Corned Beef, etc. We also 
enclose circular concerning our Bull-Meat-Brand Flour^^ 
which is unquestionably the best flour now on the mar- 
ket. This also complies with the pure food law. Sa 
does our Vacuum Brand Garlic Compound and our Pre- 
pared Sausage Seasoning, and Eed and White Kon- 
servirungs-Salt. We will be pleased to hear from yoa 
whenever we can be of further service to you. 

263 



B. i-i E ljl-e: f^ Sc c a. 



SCORCHED TALLOW— HOW TO PURIFY. 

Query. — C F. writes: "Will your lard purifier whiten 
lard that has been scorched a little f If so, please send us 
a package for trial." 

Ans. — You can secure our Lard Purifier from all first 
class jobbers. You will be able to purify the lard men- 
tioned by dissolving ^ pound of our Lard Purifier in 
100 lbs. of water in your rendering kettle, and on top 
of this put 100 lbs. lard and warm it up to about 180 
td 200 degrees. Stir the lard briskly and thoroughly 
for about one-half hour, and during this time keep the 
lard boiling. After you are through treating the lard, 
permit it to settle so that the solution of Lard Purifier 
and water will settle to the bottom; then, after the 
lard has settled for about four or five hours, skim off 
the lard from the top and it will be purified and 
whitened. 

SPURIOUS IMITATION BULL-MEAT- 
FLOUR. 

Query. — H. L. writes: How is it that supply houses that claim to 
be reputable are trying all the time to deceive me with inferior 
imitations^ J ordered from. Bull-Meat Brand-Flour and I sot some- 
thing else. When it came cme of my clerks opened up the goods and we 
started using it. It gave Poor satisfaction and was just about to 
''register a kick''' withyouw lien I discovered J hat I had been imposed 
upon by the jobber. 

Answer: — It is difficult to give a satisfactory an- 
swer to your question. Why dealers will send a butcher 
when he orders B. Heller & Co. 's Bull-Meat-Brand- 
Flour some inferior, worthless imitation is more than 
we can comprehend. Of course the dealer can make a 
greater one-time profit on handling the imitation, but 
as soon as the butcher discovers the fraud, he will go 
elsewhere and the dealer loses his trade. The un- 
scrupulous salesman traveling for a questionable dealer 
does not see so far, nor does he care what happens. 
A good man and a wise salesman is honest enough 
with his customer to admit the truth at all times. 
Facts are stubborn things. An undisputable fact is 
that Bull-Meat-Brand-Flour has no equal. Any house 
that claims to have a Just-as-Good is misstating facts, 
and what is worse, they are doing it knowingly. Bull- 
Meat-Brand-Flour has been put to the supreme test by 
the American people. Our factory is taxed to the 
utmost to keep up with the demand. Is that not the 
best evidence of the merit of an article? 

264 




We guarantee that Freeze -Em Pickle 
does not contain any ingredient that has been 
ruled out by the regulations of the National 
Pure Food Law, and we further* guarantee 
that the Freeze-Em Pickle Process of curing 
meat is in strict accordance with the require- 
ments of the Federal Meat Inspection Law. 
We also guarantee that meats cured by the 
Freeze-Em Pickle Process will have a better 
flavor, a milder and sweeter cure and will not 
be as salty as meats cured in the old way. 
V7e guarantee that meats treated by the 
Freeze-Em Pickle Process will positively 
never spoil or sour under any ordinary con- 
ditions. Freeze-Em Pickle is being used 
by many U. S. Government In- 
spected Packing Houses through- 
out the country. 



$^^k 




m 



265 



B.I-IE 



^JES 



Scca. 




A PREPARED PICKLE FOB CURM6 
MAMS. BACOM .SMOULDERS 



PREEZE-EM-PICKLE is a preparation for 
curing Hams, Shoulders, Bacon, Corned Beef, 
Dry Salt Meat, Pickled Pork and Meats foir 
making Bologna and all other kinds of Sausage, 
etc. The Freeze-Em-Pickle Process prevents 
the fermentation and souring of Brine and 
gives a Delicious, Mild, Sweet Flavor, and 
cures it with a better color and more uniform 
cure than any other process known. By its 
use curing is made easy and anyone, without 
being experienced, can cure Meats with perfect 
success. 

Curing Meats by the Freeze-Em-Pickle Proc- 
ess congeals the albumen in Meat so that it does 
not draw out into the brine; it thus keeps all 
the nutriment and flavor in the Meat and pre- 
vents it from drying up and hardening when 
fried or cooked, also from crumbling when 
sliced cold after being boiled. 

266 



c::Hic-?5.c3a. u. s.-?^ 



Persons using the Preeze-Em-Pickle Process 
have an absolute guaranty in its use and can 
always depend upon getting good results. It 
possesses every advantage which the curer of 
meat has been seeking for many years, and it 
also fully complies with all State, National and 
Foreign Food Laws. 

The Freeze-Em-Pickle Process of curing 
Meats gives a mild, sweet cure. Meats cured by 
it will not be too salty, but will have that pe> 
culiar sweet, sugar-cured flavor which is so 
much liked by everyone. 

MAKING BOLOGNA AND FRANKFORT 
SAUSAGE. 

The Freeze-Em-Pickle Process has no equal 
for preparing Meat for Bologna, Frankforts^ 
etc. When the Meat for Bologna and Frankfort 
Sausage is prepared by this process, the sau- 
sage made will be of such superior quality as to 
readily sell at an advanced price. 

GUARANTY:— Freeze-Em-Pickle is guaran- 
teed to comply with the National Pure Food 
Law, the National Meat Inspection Law and all 
State Pure Food Laws. Every package bears 
our guaranty with serial number attached and 
we aibsolutely guarantee that it can be legally 
used in all the States and Territories for curing 
meats. 

FREEZE-EM-PICKLE is put up only in one pound 
packages as shown in above cut, and is packed 25^ 
50 and 100 pounds to the case, and is also packed 
in half barrels and barrels, at the following prices : 

PRICE LIST 

25 lb. Cases, per lb 90.16: 

50 lb. Cases, per lb 15 

100 lb. Cases, per lb 14 

250 lb. Half -barrels, per lb IS 

500 lb. Barrels, per lb 12 

267 



B.I-IE 



Sc cza. 




BULL -MEAT -BRAND FLOUR 

The Greatest Binder and Absorbent Known 
for Bologna, Frankfort, Pork Sausage, etc. 
It Produces a Richness and Delicacy in 
All Kind of Sausage Elntirely Different 
from Sausage Made with Other Binders. 

All Sausage Makers who have made a test of 
Bull=Meat=Brand Flour acknowledge that it is the 
best Blender, Binder, Flavoring and Absorbent they 
have ever used for Bologna, Frankfort and Pork 
Sausage. 

BulI-Meat=Brand Flour is a pure cereal product 
and contains no added chemicals of any kind. It is 
made from the best of grain, and by a process of our 
own it is given those absorbing and binding qualities 
which make it superior as a binder to anything ever 
before placed on the market for this purpose. It 
has greater absorbing qualities than any other binder 
known ; it adds to the nutritive qualities of the meat 
by absorbing and retaining all the meat juices and 
fats when the sausage is cooked, which makes the 
sausage more juicy, more appetizing and more 
digestible. 

Bull-Meat^Brand Flour does not dry out and be- 
come lumpy like other binders, but blends with the 
meat and fat. It is the only preparation that when 
used in Bologna and Frankforts will make them hold 
up and keep their bright, fresh appearance when 
cut and exposed on the counter. 

268 



For Convenience 
and Cleanliness 



Bull-Meat-Brand-Flour 
in these 51b. sealed 
packag'es 



. -U.S.JFL. 




Bull=Meat«Brand Flour greatly improves Pork 
Sausage, it absorbs the grease, so that when the 
sausage is fried it keeps all of the juice and fat 
of the meat within it, creating a most delicious and 
appetizing flavor, and also prevents the meat from 
shrinking while being cooked. 

Bull=Meat=Brand Flour complies with the require- 
ments of all Food Laws. Being a wholesome and 
nutritious article of food in itself, it improves the 
sausage in richness and flavor. We affix our Guar- 
anty under the National Pure Food Law, with serial 
number attached, to every package of Bull-Meat- 
Brand Flour leaving our Factory, and we guarantee 
that it complies with all Pure Food Laws. 

PRICE LIST 

Prices F. O. B. Chicago and F. O. B. all jobbers' 
shipping points East of Rocky Mountains: 

50 lb. Cases (10-5 lb. packages), per lb $0.06 

100 lb. Cases (30-5 lb. packages), per lb .06 J^ 

376 lb. Barrels, per lb 04 

In 6 Barrel lots, per lb .03^ 

Prices F. O. B. jobbers' shipping points West of 
Rocky Mountains and in Texas: 

50 lb. Cases (10-5 lb. packages), per lb $0.07 

100 lb. Cases (30-5 lb. packages), per lb 06J^ 

376 lb. Barrels, per lb 05 

In 6 Barrel lots, per lb 043i 

269 



B.I-IE 



^m 



sc ca. 



CERTIFIED 

ZANZIBAR 
CARBON 

Certified Zanzibar- 
Carbon is a harmless 
non«poisonous smoke 
color. It has been tested 
and passed as |>ermis= 
sible and as non=>poison- 
ous by the United States 
Department of Agri» 
culture. It is therefore 
legal to use under the 
rulings of the Federal 
Meat Inspection Law, 
and may be used in all 
Packing Houses and 
Sausage Factories hav=» 
ing United States Qov= 
ernment Inspection. (See following guarantee.) 
Certified Zanzibar=Carbon produces a beautiful, 
rich smoke color on smoked sausage casings, 
which gives them a fine attractive appearance. 
It is superior to anything ever before placed on 
the market and should be used by all sausage 
manufacturers, because it is safe to use, being 
Guaranteed Non=Poisonous. 

OUR GUARANTY 

We hereby guarantee that Certified Zan^^ 
zibar=Carbon is a harmless, non»poisonous 
Color, and that it is permitted to be used by 
the United States Government. By this we 




270 



(=: H I C -FL □■ a. TU. S..?L. 



mean that a sample of each batch of Certified 
Zanzibar»Carbon is first submitted to the U. S. 
Government at Washing:ton, D. C, to be tested 
and passed on as permissible before any of it 
is packed for shipment. The Qovernment 
^ives us a certificate number for each batch. 
This number and our Guaranty is on each can. 
It is therefore legal to use this color under the 
rulings of the National Pure Food Law and 
the Federal Meat Inspection Law, and it may 
be used everywhere, where aniline colors may 
be used, provided the sausage is labeled as 
follows: * 'These casings are artificially colored**. 

B. HELLER & CO. 

DECISIONS OF THE COURTS give to B. Heller & Co. the 
sole and exclusive rights to this trade-mark. Any party counter- 
feiting, imitating or infringing upon the same will be prosecuted 
to the full extent of the law. " 




The genuine CERTIFIED ZANZIBAR-CARBON is sold in 
cans only, and not in bulk. Every can is sealed with a lead seal. 
The following is a facsimile of the seal we use for sealing all our 
ZANZIBAR-CARBON cans. 





Showing one side of Showing other side of 

lead seal lead seal 

PRICE LIST OF CERTIFIED ZANZIBAR-CARBON 

1 lb. cans. each $2.00 

5 lb. cans per lb. 1.95 

10 lb. cans per lb. 1.90 

25 lb. cans per lb. 1.85 

50 lb. cans per lb. 1.80 

100 lb. cans per lb. 1.75 

271 



B. PI E LLE r^ Sc C □. 




TRADE/hl ARK registered;^ 

Prevents Losses from Spoiled Goods 

Cold-Storine is a scientific process for keeping in good 
condition sausage, tripe, tongue, pigs' feet, dressed poultry, 
sweetbreads, kidneys, etc. Simply by storing the sausage, 
etc., in a solution of Cold-Storine over night, it can be 
kept in good condition for a week or longer and yet be dis- 
played on the counter every 
day of this time. This enables 
the dealer to always main- 
tain a large attractive display 
of goods in his shop without 
any danger of their spoiling. 
Even when the meats are 
always kept in the cooler, in 
the ordinary way they will 
deteriorate in a short time. 
They should, therefore, always 
be stored in a solution of Cold- 
Storine, until needed for a 
customer or for display on the 
counter. Cold-Storine is of 
especial value for keeping 
link pork sausage, which ordinarily become slimy and lose 
weight when exposed on the counter for several days, but 
by storing in a Cold-Storine solution they retain their 
weight and fresh condition until sold. Packers and Sausage 
Manufacturers can now ship fresh sausage during the 
summer months, without refrigeration within reasonable 
distances, by packing them in barrels containing a solution 
of Cold-Storine. 

It costs very little to use Cold-Storine, as a solution of 
it can be used over and over again, as long as it remains 
sweet. Cold-Storine is guaranteed to contain no ingredi- 
ent that has been ruled out under the National Pure Food 
Law or the Federal Meat Inspection Law. 

PRICES 

25 lb. cases, containing 25 1-lb. cartons. . .per lb., $0.20 

50 lb. cases, containing 50 1-lb. cartons. . .per lb., .19 

100 lb. cases, containing 100 1-lb. cartons. . .per lb., .18 

250 lb. half barrels per lb., .17 

500 lb. barrels per lb., .16 

272 




■■SEHi 



kU.S.J^ 




Gives Off Fumes Which Preserve Meats 

Aseptifume, when burned in a cooler, gives off anti- 
septic fumes which protect meat from spoiUng. It pro- 
duces the proper atmospheric conditions for keeping all 
fresh meats, dressed poultry, sausage, etc., in a good condi- 
tion. Its antiseptic fumes permeate the entire atmosphere 
of the cooler, destroying bacterial life, 
and partly combining with the exces- 
sive moisture in the air. It removes the 
cause of putrefaction and leaves the 
air sweet, pure and perfectly sterile. 

Meat spoils when it begins to decom- 
pose, and this decomposition is brought 
about by the action of bacterial life. 
Wherever food products are kept, there 
will always be, unless checked, count-' 
less millions of these bacteria, and 
science has proven that they are the 
sole direct cause of the spoiling of 
meats, etc. The fumes produced by 
burning Aseptifume destroy these bac- 
teria and thus, by removing the cause, 
prevent meat from spoiling. 
The mere cost of using Aseptifume is insignificant in 
comparison to the amount of money it saves by prevent- 
ing losses from spoiled meats. Its use is not an item of 
expense; it is a big money-making proposition for the 
progressive butcher and packer. 

PRICES 

5 lb. bottle, per lb $0.50 

30 lbs. ( }4 doz. 5 lb. bottles) per lb 48 

60 lbs. (1 doz. 5 lb. bottles) per lb :... .46 

120 lbs. (2 doz. 5 1b. bottles) per lb .44 

240 lbs. ( M gross 5 lb. bottles) per lb .42 

273 




B.H^E 



^S 



Sc CO. 



EARLIC 




VACUUM BRAND GARLIC 

Is a powder made from the very best selected garlic. The garlic is 
prepared, evaporated and dried by a process of our own which 
saves the free garlic oil and natural flavor. It is then powdered. 
When used in this powdered form to flavor sausage or any article 
of food, it is so thoroughly distributed in minute particles that it 
produces a more uniform and delicate flavor than can be obtained 
by using fresh garlic. 

The use of fresh garlic requires considerable labor of a disagree- 
able character, and also taints the fingers and utensils with a 
lasting and offensive«odor. Vacuum Brand Garlic enables one to 
use this delicious and^ desirable flavor without the many dis- 
agreeable objections to'the use of fresh garlic. 

Vacuum Brand Garlic will keep in any climate; it never 
deteriorates in strength or flavor; it never spoils; it is always 
ready for immediate use and is uniform in strength and flavor. 

For flavoring Salami or Garlic Sausage and other foods. Vacuum 
Brand Garlic is much better than fresh garlic, because it does not 
undergo fermentation nor produce gases like fresh garlic. 

WE GUARANTEE that Vacuum Brand Garlic Compound 
complies with the regulations under all the Pure Food lyaws, and 
our guarantee under the National Pure Food Law, with serial num- 
ber, is affixed to every package. It is made with the utmost regard 
to purity and cleanliness and contains no harmful or deleterious 
ingredients of any kind, 

PRICE LIST 

One pound cans per pound, 35c 

Five pound cans " " 30c 

Ten pound cans " " 29c 

Twenty-fiVe pound cans " " 28c 

Fifty pound cans « " 27c 

One liundred pound cans " " 26c 

Barrel lots « « 25c 

274 



CHiic-aca. u.s.j^. 



B. HELLER & CO/S 

LARD AND TALLOW 
PURIFIER 

This Purifier Whit- 
ens and Hardens 
Lard and Tallow. It 
neutralizes the free 
fatty acids, thereby 
preventing rancidity. 
By preventing the 
ofi in the Lard from 
separating from the 
stearine during hot 
weather the Lard is 
kept firm. 

This Purifier is the 
result of many years 
of practical experi- 
ence in the refining of Lard and Tallow, and 
when properly used it will do the work every 
time. 

GUARANTY. 

We hereby guarantee that our Lard Puri- 
fier does not contain ingredients which have 
been ruled against by any of the Pure Food 
Laws. Every package bears our guaranty un- 
der the National Pure Food Law, with serial 
number attached. 

PRICE LIST 

Put up in 1-lb. packages, packed as folloTvs: 

15 lb. cases, per lb ^.33 

25 lb. cases, per lb 33 

50 lb. cases, per lb 32}^ 

2-50 lb. cases, 100 lbs 32 

3-50 lb. cases, 150 lbs 31 

10-50 lb. cases, 500 lbs . 30 

275 




B. M E LLE Fl Sc C a. 



ZANZIBAR-BRAND 

Prepared SAUSAGE FLAVORS 



I 




In order to make the Finest Sausage, the Sausage 
Maker must use the Finest Flavors. It pays to use 
the very best Flavors that can be obtained. 

Our Zanzibar=>Brand Sausage Flavors cost a little 
more than the ordinary kind, but they are Abso« 
lutely the Finest that can be Produced. 

The Formulas from which the Zanzibar=Brand 
Sausage Flavors are made are old Secret Formulas 
known only to our Family. These Formulas have 
been used in past Generations in our Family, and 
also by Mr. Adolph Heller, while in the Packing 
and Sausage Business. The high Perfection of these 
Formulas has been brought about through the 
fifteen years of B. Heller & Co.'s experience as 
Expert and Consulting Packing House Chemists. 

Zanzibar=-Brand Prepared Sausage Flavors impart 
a Fine Flavor as well as a Delicious Aroma to all 
kinds of Sausage, which is entirely different from 

276 



cHic-R-tua. u.s.j^. 



any other Flavors. The ingredients used in the 
Zanzibar=Brand Flavors are only of the very High?- 
est Quality obtainable, and the combination is one 
which imparts to Sausage a Zestful and Piquant 
Flavor entirely its own, which is very Delicious 
and Appetizing and o^ which is exceedingly pleasing 
to everyone. Zanzibar=Brand Flavors will posi= 
tively increase anyone's Sausage Trade wherever 
used, because the Sausage Flavored with these 
Flavors will have such a Fine Flavor as well as an 
Appetizing Aroma. 

Owing to the Zanzibar=Brand Flavors being Abso» 
lutely Pure and free from adulterations, and of the 
Highest Strength obtainable, it is necessary to use 
only from one=quarter to one=half as much of the 
Zanzibar=Brand Flavors as of other prepared Sea= 
sonings or Spices. It, therefore, can be seen that 
our Zanzibar=Brand Flavors are Positively the 
Cheapest that can be used owing to the very small 
amount required to give the Sausage the Desired 
Flavor. Any Sausage Maker who will try these 
Flavors will always use them, not only because 
they give such a Delicious Flavor to the Sausage, 
but also owing to the economy in their use. 

We positively guarantee that Zanzibar=Brand 
Flavors will increase the Sausage Maker's Trade 
and will do all we claim for them. They are Guar= 
anteed to be absolutely Pure and Free from any 
adulteration. Zanzibar=Brand Flavors are also 
Guaranteed to comply with the National Pure Food 
Law and all State Pure Food Laws. 



PRICE LIST 



Pork Sausage Flavor 

Bologna and Smoke Sau- 
sage Flavor 

Frankfort and Weiner Sau- 
sage Flavor 

Liver Sausage, Blood Sau- 
sage and Head Cheese 
Flavor 

Swedish Sausage Flavor. . . 

Polish Sausage Flavor 

Summer Sausage Flavor. . . 

Pickled Tongue and Pigs' 
Feet Flavor 

Corned Beef Flavor 

Hamburger Flavor 

Spanish Sausage Flavor. . . 



260 

lb. 

bbls. 


100 

Ih 


50 lb. 


25 lb. 


10 lb. 


1 lb, 


cans 
.22J^ 


cans 


cans 


cans 


cans 


.21 


.23 


.24 


.27}^ 


.30 


.21 


.225^ 


.23 


.24 


.27J^ 


.30 


.21 


.225^ 


.23 


.24 


.27J^ 


.30 


.21 
.21 
.21 
.21 


.22^ 
.22^ 
.22^ 
.225^ 


.23 
.23 
.23 
.23 


.24 
.24 
.24 
.24 


.27J^ 
.275^ 
.275^ 
.27}^ 


.30 
.30 
.30 
.30 


.21 
.21 
.21 
.31 


.225^ 
.225^ 

.225^ 
.32^ 


.23 
.23 
.23 
.33 


.24 
.24 
.24 
.34 


.275^ 
.275^ 
.275^ 
.375^ 


.30 
.30 
.30 
.40 



277 



B.I-iE 



Sc CD. 



IHOB-SCALDl 




MAKES SCALDING EASY 

REMOVES THE DIRT. CLEANSES THE HOG. 
WHITENS THE SKIN. 

HOG-SCALD makes the hair come off easily, removes the 
dirt and filth and purifies and also softens the scalding: water. It 
cleanses the skin, making: it as white as snow. It is a gfreat labor 
saver, as it assists materially in removing the hair and leaves the 
skin more yielding to the scraper. The skin of hogs is covered 
with a film of greasy filth, containing millions of germs, which are 
also down in the pores of the skin, and if not removed these will 
get into the brine when the meat is being cured, injuring both the 
meat and the brine. HOG-SCALD removes all this filth and 
bleaches the skin. 

Those selling dressed hogs will find HOG-SCALD very valu- 
able, as Hogs that have been scalded with it look whiter and much 
better. Hams and bacon after being smoked look much brighter 
and more appetizing from hogs that have been scalded with 
HOG-SCALD. 

The use of HOG.SCALD is legal everywhere. It does not 
come under the regulations of the Food Xaws, as it is a cleansing 



agent. 



COSTS VERY LITTLE 



At the low price we sell HOG-SCALD no one can afford to 
scald hogs without it. 

PRICE lilST. 

10-lb. cans per pound, 15c 

60-lb. cases iVz doz. 10-lb. cans) « '* 12c 

120-lb. cases (1 doz. 10-lb. cans) « *' lie 

240-lb. cases (2 doz. 10-lb. cans) « « lO^c 

360-Ib. cases (3 doz. 10-lb. cans) « « 10c 

278 



CPilC-aCja. TLT. S.-H. 



^^mmi 




B. HELLER <Si CO/S 

INSTANTANEOUS 

SCALE SOLVENT 

DISSOLVES SCALE AND GREASE IN STOPPED-UP 

SINKS, SEWERS, KITCHEN DRAINS, 

WATER CLOSETS, URINALS, ETC. 

Whenever a sewer or drain is stopped up, it is due to one of 
two things: Either it is stopped with grease, hair, pieces of wood, 
cloth, etc., or it is from the formation of scale. Scales very readily 
form in districts where the water contains a great deal of lime. 

When a sewer is stopped up and cannot be opened by ordinary 
methods, a plumber must be sent for, which means a considerable 
expense. No matter what a sewer is stopped with, this Scale 
Solvent, if properly applied, will open the sewer in a few minutes. 

In places where pipes clog up easily, when they are once 
thoroughly cleaned they can be kept free and open by flushing 
them once a month with a small quantity of this Scale Solvent. 

This Scale Solvent positively will not affect any of the metals 
used in plumbing, such as iron, brass, copper, lead or porcelain 



ware. 



PRICE LIST 



le-lb. cans per can, $1.50 

20-lb. cans " " 2.75 

279 



B.fiE 



mS 



Sc cza. 




The Great Preservative 

Freeze-Em is a very efficient preservative for keeping 
in a good condition fresh meats of all kinds. It can keep 
ribs, steaks, chops, cuts of meat, tenderloins, porkloins, 
chopped beef, quarters of beef, veal, mutton, etc., in good 
condition as long as one to three weeks. It is of special 
value for keeping hamburger steak in good condition. 

The addition of Freeze-Em to the 
meat, checks the growth of the unde- 
sirable bacteria and so prevents the 
putrefaction, or spoiling, of the meat. 
If no special efforts have been made to 
overcome them, there are always count- 
less millions of these bacteria around 
fresh meats and it is the action of these 
small microscopic beings on the meat 
that causes it to spoil. The use of 
Freeze-Em keeps the meat in that con- 
dition which enables it to ward off the 
attacks of bacteria, and so prevents 
spoiling. Freeze-Em has for years been 
the recognized standard meat preserv- 
ative and its use is a guarantee of 
satisfactory results. 







As a Disinfectant 

Freeze-Em is also used for disinfecting purposes and 
is a most powerful germicide, deodorizer and disinfectant. 
It is added to the scrubbing water used for washing tools, 
utensils, machinery, etc. Old barrels used for curing will 
not taint the brine or meat if thoroughly washed each 
time with hot water containing a little Freeze-Em. 

280 



c m c -H. Da. TU. s. -?^. 



Freeze-Em Now Legal as a 
Preservative 

Freeze-Em was originally sold for preserving ham- 
burger steak, pork sausage, etc., as well as for disinfecting 
purposes. But owing to the legislation against antiseptic 
preservatives, we, for some time past, discouraged the use 
of Freeze-Em as a preservative and it was sold for disin- 
fecting purposes only. 

A recent ruling by the United States Government has 
now, however, made the use of the active principle of 
Freeze-Em legal for preserving fresh meat in Government 
inspected packing houses. Freeze-Em may now, therefore, 
be used in all Government inspected packing houses, if 
the meat is labeled accordingly. It has always been our 
contention, and also the opinion of many other food 
authorities, that the very small percentage of this harm- 
less preservative used is not detrimental, and this com- 
mendable action on the part of the United States authori- 
ties will no doubt be followed by such States as now 
prohibit its use. 

Freeze-Em may now, therefore, be used for preserving 
meat in every place where there is no law prohibiting 
the use of an antiseptic preservative, providing the meat 
is labeled accordingly. (We furnish the necessary labels 
or signs free upon request. ) Freeze-Em should not be used, 
however, in such States as have ruled out antiseptic pre- 
servatives, as it would be a violation of the State law, and 
punishable with a fine. Further particulars may be secured 
by writing to us. 

PRICES 

1 lb. bottles, per lb $0.75 

5 lb. bottles, per lb 50 

30 lbs. (>i doz. 5 lb. bottles) per lb 48 

60 lbs. (1 doz. 5 lb. bottles) per lb 46 

120 lbs. (2 doz. 5 lb. bottles) per lb .44 

2401bs. (Kgr. 5 lb. bottles) per lb 42 

360 lbs. (yi gT. 5 lb. bottles) per lb .41 

720 lbs. (1 gr. 5 lb. bottles) per lb 40 

281 



B.FIE 



^S 



Scca. 




&EODOSIHE 




^''^(^ 



Tffi?'«RAM0OlSlHF? 




DEODORINE 

Trade-Mark 

THE DEODORIZER THAT 
LEAVES NO SMELL. 

A Concentrated, Powerful 
and Harmless Deodorizing 
Disinfectant, for use in 
Packing Houses, Sausage 
Rooms, Coolers, Meat Mar- 
kets, Fish Markets, Grocery 
Stores and other places 
where a Disinfectant Is de- 
sired which does not give 
off any odor from itself but 
immediately Destroys any 
odor with which it comes 
in contact. 

Deodorine produces a 
solution that will at once 
Destroy all Offensive Odors and will NOT leave any 
Odor of Itself. Most Deodorizers have an odor of 
their own, which in many instances is as offensive 
as the odor they are expected to remove. Such 
Deodorizers cannot be Used around Food Products, 
because of the smell which they impart to such 
articles. Not so with DEODORINE. It Destroys 
all Odors of Putrefaction, such odors as come from 
the entrails of Chickens, Fish, Game, etc., by Sub- 
stituting Oxygen for the Foul Air coming from 
them. 

Deodorine is Not in the least Caustic and will not 
injure any Metal, Wooden or Porcelain ware, neither 
will it injure or irritate the hands or other portions 
of the skin with which it comes in contact. 

Deodorine can be used to Destroy the Offensive 
Odors arising from Urinals, Toilets, Cuspidors, etc. 
As soon as it is applied, the Odors are Destroyed. 

Deodorine is very cheap to use. One teaspoonful 
makes two gallons of Very Strong Deodorizing 
Solution, suitable for Sprinkling Floors, Washing 
out Ice Boxes, Fish Boxes, Flushing Urinals, Toilets, 
etc. It is so cheap that it can be freely used, and 
it leaves the air in any room where it is used so 
Sweet and Pure that after a trial no Butcher or 
Fish Dealer will do without it. 

Put up in 20 ounce jars. Price $1.00 each 

282 



p»fc±*j«»^^rf5 



. u. s. J^. 




AN ANTISEPTIC WASHING POWDER 

Cleans and 'Purifies E-Oerythin^ 

Ozo is an effective cleansing agent for cleaning and 
disinfecting the utensils, chopping blocks, counters, tools, 
machinery, etc. It quickly and thoroughly removes all dirt, 
grease and stains. From the hygienic standpoint, Ozo is the 
only washing powder to use in the packing house, sausage 
kitchen or meat market, because of its antiseptic properties. 

All utensils, tools, etc., used in the handling of food 
products have more or less bacteria on them and these 
small microscopic beings cannot be removed with ordinary 
washing powders. Therefore, Ozo should be used for this 
purpose, so that the danger of contaminating the meats 
from this source will be reduced, A packer or butcher 
should use every possible effort to check the growth of 
bacteria in his shop, because, as is well known, bacteria 
are the sole direct cause of the spoiling of meats. The 
packer's and sausage maker's success in curing and pre- 
serving meat depends in a large measure on his ability to 
keep this bacterial life away from his food products. 

Ozo is beyond question the simplest and cheapest 
antiseptic preparation for combating the dangers and losses 
resulting from the decomposing activities of germ life. It 
leaves everything washed with it sweet, clean, and in a 
sanitary condition. 

PRICE UST 
F. 0. B. Chicago and All Jobber's points East of Rockies 

Cases of 18 3-lb. packages per lb., $0.08 

Cases of 36 3-lb. packages per lb., .07?* 

300-lb. barrek (in bulk) per lb., .07 

F. 0. B. Jobbers' Shipping Points In Texas and VVest of Rockies 

Cases of 18 3-lb. packages per lb., $0.09 

Cases of 36 3-lb. packages per lb., .0844 

300-lb. barrek (in bulk) perlb.. .Oa 

283 



B.tiE 



sc ca. 



BERLINER BRAND 



WHITE 



KONSERVIRUNGS SALT 




This old and reliable preparation has stood tbc severest 
tests in all climates and under all conditions* It is guaran- 
teed to conform to all the Pure Food Laws, It is especially 
adapted for curing Pork and Liver Sausage, Head Cheese 
Meat, Etc. 

White Berliner Brand Konservirungs-Salt complies with 
the regulations under all the Food Laws, and our guaranty 
under the National Pure Food Law, with serial number, is 
affixed to every package. 

PRICE LIST. 

15 one-pound packages in case, per lb $0.27 

25 one-pound packages in case^ per lb 27 

50 one-pound packages in case, per lb 27 

100 one-pound packages in case, per lb ^27 

150 to 500 lb. lots, per lb 24 

284 



CHIC-H-GO U.S.-?^ 



BERL.INER BRAND 



RED 



KONSERVIRUNGS SALT 




This preparation is so well known to the trade that no 
description of its uses will be necessary, Ve are pleased, 
however, to add that Berliner Brand Red Konservirungs- 
Salt complies with the regulations under all the Pure Food 
Laws," and our guaranty under the National Pure Food 
Law, with serial number, is affixed to each package. 

Full directions for curing Hams, Bacon, Tongues, Mess 
Pork, Corned Beef, Etc., are given on each package. 

PRICE LIST. 

15 one-pound packag^es in case, per lb $0.27 

25 one-pound packagres In case^ per lb 27 

50 one-pound packages in case, per lb 27 

100 one-pound packages in case, per lb ... 27 

150 to 500 lb. lots, per lb 24 

285 



B.HEE 



mm 



Sc cza. 



BERLINER BRAND 

==^ ROSALINE — 

KONSERVIRUNGS SALT 




Rosaline is used for coloring the inside of Bologna and Frank- 
fort Sausage. In some States the use of an Artificial Color in 
Sausage is Prohibited. Some States permit the use of a Harmless 
Color, but in some States where the use of a Harmless Color in any 
Food Product is used, the Law requires that the Article of Food so 
Colored should be labeled "Artificially Colored." 

The Coloring matter used in Rosaline is the same kind that is 
at present allowed to be used in Candy under the Rules and Regu- 
lations of the Pure Food I^aw. 

For the benefit of the United States Inspected Packing Houses, 
we wish to say that at the time of going to press the present Rules 
and Regulations made under the Federal Meat Inspection I<aw, 
Artificial Colors in Sausage or Meat Food Products are Prohibited. 
However, Harmless Colors are permitted on Sausage Casings, un- 
der the rulings made under the Federal Meat Inspection I<aw. 
PBICE LIST 

15 one-pound packages in case, per lb $0>37 I 

25 one-pound packages in case, per lb 37 

50 one-pound packages in case, per lb 37 ' 

100 one-pound packages in case, per lb — .37 

150to500 lb. lots 34 

286 



CZleiXCJ^C^CD. U.S.J^ 



TANALINE 



(Trade-Mark) 




B.HELLER&COJ 



\\>MJN^ 




'NVENTEO AND MADEONL-X^ 



CHlCiLGQ^tl'SSL 



A RELIABLE 

PREPARATION 

FOR 

TANNINO 

SKINS FOR 

RUGS, ROBES, 

CLOAKS, 

OVERCOATS, 

ETC. 



It thoroughly tans the skins and leaves them 
sweet and pliable. It is simple and easy to 
use, and enables anyone to tan the skins of 
all kinds of animals and make beautiful and 
useful furs and rugs at small expense. 

Each package contains sufficient for thor- 
oughly tanning 30 lbs. of skins. 



PUT UP ONLY IN TWO POUND CARTONS. 
PRICE PER CARTON 50 CTS. 



287 



B. K[ E 



^£ 



Scca. 




J 



A QUICK AND SURE DCTERMINATOROPRATS.MICE 
AND OTHER RODENTS.— THEY EAT IT AND DIE 

OUTSIDE OF THE HOUSE.^^ 'ABSOLUTELY 

GUARANTEED IF DIRECTIONS ARE FOLLOWED. 




RAT-BANE 

A PLEASANT SUICIDE FOR RATS 

Guaranteed to Exterminate Rats, Mice and other Rodents 

Rat- Bane clears all premises of these miserable 
pests without leaving them in the house to die. 

B. Heller & Co.'s Rat- Bane is the only sure 
and speedy remedy of its kind. It is easily 
applied and attracts the rats to their death. 
They like it, feast on it and leave the premises 
to die. It never fails to do its work. 

PRICES 

Full 11/2 lb. Bottle....... $1.00 

One=half Dozen Full II/2 lb. Bottles. . . • 5.00 

One Dozen Full II/2 lb. Bottles 9.50 



HOUSES OF FAIR SIZE SHOULD ORDER NOT LESS THAN 6 BOTTLES. 

288 



M 



BHELLER & CD'S 



TRADE ^^SS^^*^ MARK 



A QUJCrt AND SURE EXTERMINATOR OF ALL ANTS 
THAT INFEST HOUSES. CELLARS AND PORCHES. 
AB50LUTEiy GUARANTEED IF DIRECTIONS ARE FOLLOWED. 




ANT-BANE 

A NON-POISONOUS POWDER 

GUARANTEED TO EXTERMINATE RED 
AND BLACK ANTS 

A noii"poisonous preparation which we 
absolutely guarantee will exterminate both 
black and red ants. It is so prepared that it 
does not instantly kill the ants, but allows 
them to live long enough to return to their 
nests to die. This destroys the young insects 
and eggs as well, thus preventing further 
infection from that source. 

PRICES 

1 lb. cans each, $0.50 

6 one=lb. cans 2.75 

1 dozen one-lb. cans 5.00 

289 



B. I^E 



^S 



Sc cza. 



ROYAL 

SILVER POLISH 

A HIGH GRADE POLISH 

FOR SILVER, 60LD AND ALL HIGHLY 

POLISHED METAL AND 

PLATED WARE 

This Polish is man- 
ufactured especially 
for use on highly 
polished metal sur- 
faces, whether plated 
or solid. It produces 
a very fine lustre, 
which will maintain 
its brilliancy much 
longer than when 
other polishes are 
used. 

Boyal Silver Pol- 
ish is entirely free 
from Oil, Acid and 
Grit, which makes it especially valuable for 
polishing finely plated ware or articles made 
from solid Silver or Gold. 

ROYAL SILVER POLISH IS VERY EASY TO USE 
AND VERY RAPID IN ITS ACTION. WHERE 
LARGE SURFACES OF HIGHLY POLISHED METAL 
ARE TO BE CLEANSED AND POLISHED IT HAS 
NO EQUAL. IT IS MORE ECONOMICAL THAN 
OTHER POLISHES, BECAUSE THE LUSTRE 
OBTAINED BY IT IS FINER AND MORE LAST- 
ING THAN WHEN OTHER POLISHES ARE USED. 

PRICE 

Put HP in 1-lb. cans, each $0.25 

1 doz. 1-lb. cans, per dozen 2.50 

290 




I 



I. U. S. JPL 



METAL POLISH 

FOR GLEANING AND POLISHING 

BRASS, COPPEB, GERMAN 
SILVER, ZINC, TIN, Etc. 

IT IS EASILY APPLIED AND QUICK 
IN RESULTS 



Royal Metal Pol- 
ish has no equal for 
cleansing and polish- 
ing Store Fixtures, 
Scales, Metal Trim- 
mings, Ornaments, 
etc. It contains no 
Oil, Acid or Grit, 
and leaves a finer 
and more durable 
polish than anything 
else on the market. 




DO 



AFTER ONE TRIAL NO BUTCHER WILL 
WITHOUT IT 
PRICE 

Put up in 1-lb. cans, each $0.25 

1 doz. 1-Ib. cans, per dozen 3.50 

291 



b.h:e 



^ES 



Sc cza. 



ROYAL 

MARBLE GLEANER 

TRADE-MARK 

MAKES MARBLE AND PORCELAIN LOOK LIKE NEW 

Royal Cleaner quickly 
removes Grease, Scum and 
Stains from the surface of 
Marble, Porcelain and 
Enamel. 

IT HAS NO EQVAL 

for immediately cleaning and 
restoring the original color 
to Marble, Porcelain and 
Enamel Basins, Bath Tubs, 
Kitchen Sinks, Tiling, Etc. 

BOYAl CLE>HEB DOES HOT SCRATCH OB 
OTHERWISE IHJUBE THE FIHISH OF THE AB» 
TICLES OH WHICH IT IS USED. IT IS EASILY 
AHD CUICKLY APPLIED AHD IS ALWAYS SATIS- 
FACTOBY IH BESULTS. 

In localities where the water is very hard or con* 
tains a high percentage of Iron or Sulphur, Royal 
Cleaner is the only preparation that can be depended 
upon to keep Bowls, Basins and Bath Tubs free from 
stain and in an inviting condition. It saves labor 
and makes it possible to always keep such articles in 
a sightly and sanitary condition with very little 
expense; 

PRICE 

Put up In 1-lb. cans, each 90.25 

1 doz. l-lb. cans, per dozen .jjl 2*50 

292 




CZlr^XCJPLC^CD. U. S..^. 



RHEUMATISM 



Men engaged in the meat indus- 
try are perhaps more subject to 
Rheumatism than any other class 
of men, because of being so often 
exposed to great and sudden 
changes of temperature. 

For this reason we have issued 

for their benefit a Treatise on the 

Cause, Prevention, and Cure of 

Rheumatism. It treats the subject 

in a simple, yet scientific manner, along both 

natural and medicinal lines. It shows how to 

obtain relief through proper dieting, dress, 

breathing, exercise, massage, baths, etc. This 

treatment should be used as a preventive 

as well as a curative, and should be read not 

only by Rheumatics, but by all who desire to 

ward off this most painful disease. We should 

be pleased to send a copy of this Treatise 

free of charge to any one upon request. 

URINOID TABLETS 

We realize that it is a rather 
difficult matter to entirely cure 
Rheumatism by natural methods 
alone. Because after the Uric 
Acid poisons have once entered 
the system it requires some in- 
ternal remedy to remove them, 
and we recommend a compound 
which we manufacture for this 
purpose. This remedy, known as 
"Urinoid Tablets" has completely 
cured cases that have come 
under our special notice, and we 
strongly recommend it to all suf- 
ferers from Rheumatism. 





PRICE— Bottle of 100 tablets 

29i 



.each, $1.00 



B.PiE 



^S 



Sccza. 




^^»sv,H,l•'''*'•■"'=E':^wE,AHTKEp;_^,^^.ul. 



ASEPTICINE 

(TRADE-MARK REGISTERED) 



A Mild, Soothing, 
Effective, Antiseptic 
and Germicide, which 
does not Irritate, Smart 
or Burn. Recommended 
for making^ Antiseptic 
Solutions for use in 
Washing Sores, 
Wounds, Inflamed Mu- 
cous Membranes, Ul- 
cerations and Running 
Sores. 

ASEPTICINE 
makes a Positive Qer- 
micidal Solution, in 
the proportion of one 
heaping teaspoonful to 
a pint of water. This 
solution will Sterilize and Cleanse any kind of 
Wound and Prepare the Tissues for Rapid 
Healing. 

As a Wash or Gargle, a solution of ASEP- 
TICINE has no equal for Nasal Catarrh, Sup- 
purating Ears, Sore Throat, Tonsilitis, etc. It 
is entirely free from irritating properties. 
Cleanses the Mucous Membranes thoroughly 
and leaves them in the most favorable con=> 
dition for Rapid Recovery. 

ASEPTICINE is put up only In sealed Jars, 
containing 8 ounces net weight. 

Price 50 Cents 

294 





33! 



I LJ. S.-?^. 



PURPLE'INE 

(TRADE-MARK REGISTERED) 

THE MOST 

EFFECTIVE DRAWING AND 

HEALING OINTMENT 

KNOWN. 

PURPLB-INE Reduces 
Inflammation, Destroys 
Germs, Relieves Pain, 
Draws out Poisons and 
Foreign Matter and Rap- 
idly Heals Wounds. 

Boils, Carbuncles and 
Pimples are quickly drawn 
to a head and cured by its 
use. It has no equal for 
Healing Bums, Infected 
and Poisoned Wounds, 
Sores and Ulcers. 

Butchers should always 
keep PURPLE-INE on 
hand, becausie of the danger to which they are 
constantly exposed of receiving scratches from 
bones, cuts from knives, sausage machinery, 
meat hooks, etc. All such wounds are very dan- 
gerous and should have immediate attention, 
otherwise they may produce blood poison or 
make troublesome sores. PURPLE-INE quickly 
heals up such wounds, and no butcher can 
afford to be without it. 

Put up in I ounce Jars. 
Price 50 Cents. 

295 




^•Jw^WsoMT POISON A^^<r 




B.I-IE 



Sc ca. 



ZANZIBAR 

Furniture Polish 

MAKES ICE BOXES AND COUNTERS 
LOOK LIKE NEW 

IT IS ODOBLESS AMD DRIES QUICKLY. IT 
LEAVES MO OIL OB SBE*SE TO ATTRACT DUST- 
IT IS EASY TO USE AND WITH IT ICE BOXES 
AHD COUNTERS CAM BE KEPT HEW AT ALMOST 
HO EXPEMSE. 

No butcher can afford to 
allow his Ice Boxes, 
Counters and other wood- 
work to become dingy and 
soiled. It attracts and 
holds the best class of cus» 
torn to keep your shop 
fresh and bright, and 
nothing will so much as= 
sist in doing this as an 
occasional application of 
Zanzibar Furniture Polish 
to the wood=work in the 
shop. 

Zanzibar Furniture Pol- 
ish is the best polish to 
use, no matter what finish your fixtures may be. It 
serves equally well in the plain and dull finishes and 
on the finest of varnishes. It gives life and wear to 
the original polish, making the surface^ on which it 
is used retain their original gloss and finish through 
many years of use. 

Zanzibar Furniture Polish cannot be excelled for 
household use. It can be used on all articles of 
furniture, such as Pianos, etc., with beneficial re- 
sults wherever used. It is guaranteed to give 

PUT UP IN ONE GALLON TIN CANS, PRICE $2.50 EACH 

296 















M|im44ll4iM4>liil 




^iANZIBAR^j 
\ FURNITURE !; 
k POLISH^ 




SB 




jL B^^^t^ra. Jt 




IWT?f%T^H--^ 




• 1 



P:;:^ 



U^ 



CHic-aca. u. s.-s.. 





Read What We Have to 
Say About 

Heller's Magnetic 

Sweeping Compouiiil 

It draws dust like a magnet and kills the germs in the dust. 
This preparation will appeal to every intelligent person, 

10 REASONS WHY 

Heller's Magnetic S\ireeping Compound Should Be 
Used Where Floors Must Be Kept Clean and Sw^eet 

First; Being magnetic, it absorbs all dust and prevents it 
flying in the air to settle on articles in the room. 

Second: It destroys germs in dust and leaves the air in the 
room dust-free and pure. 

Third: It cleans floors, carpets and rugs more thoroughly 
and with less labor. 

Fourth: It eliminates thenecessityof dustingafter sweeping. 

Fifth: It saves wear on carpets, linoleums and rugs by easily 
removing all dust, and keeps their colors bright and new. 

SixtK: In stores the saving in shopworn and dust-injured 
goods will amount to much more than its cost. 

Severvthv: It saves labor. Floors are more quickly and more 
thoroughly cleaned, and the necessity of dusting fixtures, show- 
cases, etc., after sweeping is eliminated. 

Eighth: Floors may be swept by its use at any time without 
annoyance to customers. Hotels and restaurants can sweep 
dining-room floors at any time and no dust floats in the room to 
settle on dishes and tables. 

Ninth: More diseases are conveyed by dust-laden air than in 
any other way. Heller's Magnetic Sweeping Compound not only 
gathers the dust but kills the germs contained in it. Its use saves 
the health of those who use it and those who enter buildings 
where it is used. 

Tenth: None can afford to be without it because it saves 
merchandise, time, labor, wear and health. 

PRICES: 50 pound Drums $2.00 eacli 

100 pound Drums 3.50 each 

200 pound Drums 6.00 each 

325 pound Drums 9.00 each 

297 



B.I^E 



^i^ 



Sc cza. 



SPECIAL STANDARD 



COLD STORAGE 



THERMOMETER 

We illustrate here a thermometer 
especially adapted for packing- 
house cellars. The tube has an 
angle protection. 

The scale is made of extra heavy 
brass, mounted on a solid piece of 
oak. 

Both the Scale and Figures have 
been made especially plain, heavy 
and large, so that the degree of tem> 
perature can be seen at a distance. 

The glass tube is extra heavy im- 
ported glass with a magnifying front 
so as to enlarge the mercury, mak- 
ing this a most desirable thermom* 
eter to read in a dark cooler. 



10 

261 



3d 

20 



10 



^ 



THIS THERMOMETER 

IS GUftRftHTEED ftBSO- 

LUTELY CORRECT 



IT IS TWELVE INCHES LONG, 
and is graduated from 20 degrees 
below zero to 80 degrees above. It 
is a strong instrument and we guar- 
antee that it will give perfect satis- 
faction. 
NET P RICES 

Price Each . $ 1.40 

Price per Dozen 15.00 

298 



CZtiXCJF^aCJ. -U.S.J^. 



2& 



§881 

^4 



|OX- 



aiauz 

Uloi". 
Uzuoo 

»-«uo 



10 



20 



HELLER'S 

STANDARD lOO*" 

HYDROMETERS 

SALOMETERS 

For Testing The Strength of Brine. 

The only accurate way to determine the 
strength of brine is by the use of a reliable 
Hydrometer. The "HeUer" Hy- 
drometer has certain features I - . ._I0' 
that makes its use especially 
desirable for this purpose. It is 
extremely convenient to use, as 
it contains a special scale print- 
ed right alongside the degree 
scale, which shows the proper 
strength of brine for curing each 
kind, or piece, of meat. This 
special feature is to be had only 
in the "Heller" Hydrometer, as 
this scale has been registered by "*"°|4 
us in the U. S. Patent Office. 

Another valuable feature of 
the "Heller" Hydrometer is its 
accuracy. These Hydrometers 
are all carefully tested in our J-^^ll 60 
Laboratories before being ship- 
ped out, and our certificate of 
correctness is affixed to each 
instrument. It is as important 
to know that the Hydrometer is 
correct, as it is to have one at 
all, therefore, the curer of meats 
should be sure that he uses only 
Hydrometers that are accurate. i 

Price each 50c. f 



fcORNED 
\BEEF 



BACON 



[SMALL 
[HAMS 
fHEAVY 
[BELLIES 
/ 14 LB. 
I HAMS 

/I6LB. 
XHAMS 

20 LB. 
HAMS 
22 LB. 
HAMS 



{i 



PICKLED 
PORK 



30 



70 



80 



90 



50^ 



100- 



T 



299 



B.HEE 



m^ 



Sc CO. 



Meat Testing THERMOMETER 



ii 



= o 



i? 



1 1 



if 



We illustrate here 
our Meat Testing 
Thermometer. It 
should be used by 
every curer of meat. 
It is always essential 
to take the tempera- 
ture of the inner 
portion of hams, 
shoulders, etc., to see 
that they are properly 
chilled before curing. 
Very often a chill 
room is sufficiently 
cool, but a test of the 
meat will prove that 
it has not been chilled 
to the center. This 
thermometer is six 
inches long and has a 
plain scale to read, 
being graduated from 
10 degrees to 110 
degrees above zero. 

No. 2 Thermometer 
is made for the 
Superintendent and 
Proprietor, mounted 
in a Gold Plated Case, 
with chain and pin 
attached with which 
to fasten it to the vest 
pocket so that it can- 
not drop out and 
break. For the cellar - 
man the No. 1 is the 
best, as it will not 
break easily. 

PRICE EACH 
No. 1, $1.25 

With Gold Plated 
Case and Chain No. 2 
$1.50 



No. 1 



No. Z 



300 




ri 



BOILING 



, U.S. .PL. 



THERMOMETER. 



We here illustrate a thermometer 
especially adapted for boiling Bologna, 
Frankforts, Hams, etc. These thermom- 
eters are well protected and are adapted in 
every way for their special purpose. The 
scale is in large plain figures, and the in- 
strument complete is about eighteen inches 
long. It is very necessary for every man 
who cooks meats to use a thermometer, 
and when the temperature is kept the prop- 
er degree in boiling Bologna, Hams, etc., 
with the aid of this boiling thermometer 
hundreds of dollars can be saved. In fact, 
all meats requiring boiling cannot be 
properly cooked except with the aid of a 
thermometer. We send a circular with 
each of these thermometers which gives 
full instructions in regard to boiling 
meats and sausage of all kinds. 

PRICES NET 

Price Each $ 1.00 

Price per Dozen..„ 10.00 

301 



B.I-IE 



Sc CD. 



HELLED'S $1000.00 OUIRIHTEED 

Roach Destroyer 



(Non-Poisonous) 




eUARANTEED TO RID ANY PREMISES OF 
ROACHES AND WATERBUGS. 

This powder is Scientifically Prepared with special 
regard to safety and cleanliness. It can be used 
around food products without any danger of con= 
taminating them, as it is 

NOH-POISONOUS TO HUMAN BEINGS. 

Roaches readily eat this powder and they also carry 
it to their nests on their bodies and legs. The young 
insects are thus destroyed by it, the same as the 
older ones, and it is also a very effectual destroyer of 
their eggs. 

No matter how few Roaches or Waterbugs there 
may be about the premises, they multiply so fast that 
it will only be a question of a short time until they 
will become very numerous. Therefore, they should 
be attended to at once, as Roaches are undoubtedly 
the filthiest and most loathsome insects that can 
infest any place where foods are kept for sale. 

Our Roach Destroyer will absolutely destroy every 
one of these pests around any Packing 
House, Butcher Shop or Residence, when 
used according to easily followed directions. 

PRICES. 

1 lb. cans, each $0.50 

6 1 lb. cans 2.75 

1 dozen 1 lb. cans 5.00 




302 



[■,*±iij»fc.^ag 



. U. S. J^. 




SANITARY 
FLUID 

(Trade Mark Registered) 



DISINFECTS, DEODORIZES, 
DESTROYS GERMS 



Sanitary Fluid is one of the most satisfac- 
tory Disinfectants, Deodorizers and Germicides 
to use for keeping the premises in a good sani- 
tary condition. It destroys germ life and 
affords protection against disease. It can be 
applied by spraying or it may be used in the 
scrubbing water. It may also be used for 
flushing urinals, closets and drains and for 
disinfecting refuse and garbage as it is a pow- 
erful deodorizer. It is valuable for treating 
skin diseases, cuts, and bruises on animals. 
Sanitary Fluid is economical to use, being so 
highly concentrated that one gallon of it makes 
100 gallons of disinfecting solution. 

PRICES 

1 quart bottles each, $1.00 

^ gallon bottles each, 1.50 

1 gallon bottles each, 2.50 

6-1 gallon bottles each, 2.35 

303 



b.h: 



Sc ca. 



THEY IMITATE 

B.HE[lER&CO'S 

GOODS 
IN NAME AND 

PACKAGE 



^r>^ 



tTi;"? t? 



FEB 2T t9ll 



One copy del. to Cat. Div. 



FIdB 2? 1911 




ANdCOMPLY WITH ALL 

HUH E PO D D LAWS 




